Mexicali Artichokes
Posted in artichoke blog home, recipes 31. Jan, 2012
A festive twist for any party that will melt in your mouth. Enjoy as an appetizer or add chicken and have for a whole meal. Serve on a bed of Spanish Rice. No dipping butter needed! Serves 3.
Ingredients
3 artichoke globes
15 ounce can whole kernel corn drained
2.5 ounce can sliced black olives drained
4 ounce can mild diced green chiles
2 lemons
1/4 tsp ground black pepper
1/4 tsp salt
garlic salt (seasoning, or powder) to taste
1 tsp minced garlic
1 red bell pepper chopped
1/2 cup cilantro or chopped onion
1 1/2 cup water (1/2 cup water per globe)
3 tbl olive oil
Rinse 3 large artichoke globes. Follow instructions on how to prepare and hollow an artichoke globe.
Add 1 tbl olive oil and 1/2 cup water a microwave safe bowl and set 1 artichoke globe in the bowl. Squeeze 1/2 lemon over the globe.
Lightly sprinkle globe with garlic powder, garlic seasoning, or garlic salt.
In a separate bowl, mix together the corn, black olives, green chiles, cilantro, minced garlic, bell pepper, salt, and ground pepper.
Fill globe with corn mix and cover tightly with plastic wrap.
Microwave on high for 10 minutes for a medium size globe or 12 minutes for a large globe. If cooking all together, more cooking time is needed.
Allow to cool for 5 minutes and top with 1 tbl sour cream.
Serve on a bed of Spanish rice along with a side of tortilla chips and salsa.
