Chili con Queso Artichokes Recipe

Chili con Queso Artichokes Recipe photo by Taste of Home

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"Here's an easy, cheesy artichoke appetizer that I just love," says Kori Tuggle, marketing manager for Ocean Mist Farms, Castroville, California. "Our artichoke fields are a stop on Taste of Home's Slice of California tour. We look forward to showing the travelers how easy it is to cook and enjoy this thorny, odd-looking little vegetable!"

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Chili con Queso Artichokes Recipe

Prep: 10 min. Cook: 30 min. + standing

Yield: 8 Servings

10 30 40

Ingredients

2 large artichokes
1 package (8 ounces) shredded Mexican cheese blend
1 can (5 ounces) evaporated milk
1 can (4 ounces) chopped green chilies, drained
1/2 cup minced fresh cilantro

Directions

Using a sharp knife, level the bottom of each artichoke and cut 1 in. from the tops. Using kitchen scissors, snip off tips of outer leaves. Place artichokes in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until leaves near the center pull out easily.
Invert artichokes to drain for 10 minutes. With a grapefruit spoon, carefully remove the fuzzy centers and discard.
In a small microwave-safe dish, combine the cheese, evaporated milk and chilies. Cover and microwave on high for 1-2 minutes or until cheese is melted, stirring twice. Stir in cilantro. Gently spread artichoke leaves apart; fill with cheese mixture. Serve immediately. Yield: 8 servings (2 cups sauce).

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (1/4 cup) equals 157 calories, 10 g fat (7 g saturated fat), 32 mg cholesterol, 312 mg sodium, 7 g carbohydrate, 2 g fiber, 9 g protein.

Originally published as Chili con Queso Artichokes in Taste of Home June/July 2007, p51