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Chili con Queso Artichokes

 Chili con Queso Artichokes
"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!"
8 ServingsPrep: 10 min. Cook: 30 min. + standing


  • 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


  • 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).
Nutritional Facts: 1 serving (1/4 cup) equals 157 calories,

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Chili con Queso Artichokes (continued)

Nutritional Facts: 10 g fat (7 g saturated fat), 32 mg cholesterol, 312 mg sodium, 7 g carbohydrate, 2 g fiber, 9 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.