Chorizo-Stuffed Artichokes

Prep Time:
45 mins
Slow Cook Time:
6 hrs
Total Time:
45 mins
Servings:
4
Yield:
4 artichokes

Ingredients

  • 4 ounce uncooked chorizo sausage

  • 1 ½ cup chopped red and/or yellow sweet peppers (2 medium)

  • 1 cup finely chopped onion (1 large)

  • 4 cloves garlic, minced

  • 1 ½ cup coarsely crushed croutons (about 2 1/2 cups croutons)*

  • 1 4 ounce can diced green chile peppers, undrained

  • ¾ cup shredded Mexican-style four cheese blend (3 ounces)

  • ¼ cup snipped fresh cilantro

  • 4 medium artichokes (about 3 pounds total)

  • 3 tablespoon lemon juice

  • ½ cup water

  • 1 tablespoon olive oil

  • Mexican crema (optional)

  • Snipped fresh cilantro

  • 1 recipe Chipotle Dipping Sauce

Chipotle Dipping Sauce

  • 3 tablespoon light mayonnaise

  • ½ teaspoon chopped canned chipotle chile pepper in adobo sauce*

Directions

  1. For filling, in a large skillet cook chorizo over medium heat until browned, using a wooden spoon to break up meat as it cooks. Drain off fat. Add sweet peppers and onion to meat in skillet. Cook about 10 minutes or until vegetables are tender, stirring occasionally. Add garlic; cook and stir for 1 minute more. Remove from heat. Stir in crushed croutons, green chile peppers, 1/2 cup of the cheese, and the 1/4 cup snipped cilantro. Set aside; let cool.

  2. Meanwhile, trim stems from artichokes so they sit flat; remove loose outer leaves. Cut about 1 inch off the top of each artichoke; snip off the sharp leaf tips. Brush cut edges with some of the lemon juice. Spread leaves apart, creating space for the filling. Using a spoon, scoop out and discard the chokes. Stuff filling into the center and between leaves. Place any remaining filling on top of artichokes.

  3. In a 6-quart oval slow cooker combine the water and the remaining lemon juice. Place artichokes, filling sides up, in cooker. Drizzle with oil.

  4. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours or until a leaf pulls out of the center easily.** Top with the remaining 1/4 cup cheese. Let stand for 5 minutes. If desired, drizzle with Mexican crema. Sprinkle with additional snipped cilantro and serve with Chipotle Dipping Sauce.

Chipotle Dipping Sauce

  1. In a small bowl stir together mayonnaise, chile pepper, and salt.

*Tip:

To crush croutons, place them in a resealable plastic bag; seal bag. Use a rolling pin to coarsely crush the croutons.

**Tip:

An artichoke is done when a leaf pulls out easily from near the center. Or check the doneness of the artichoke by inserting a toothpick in the bottom of the artichoke; it should go in easily.

*Tip:

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts (per serving)

449 Calories
24g Fat
40g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 449
% Daily Value *
Total Fat 24g 31%
Saturated Fat 9g 45%
Cholesterol 47mg 16%
Sodium 941mg 41%
Total Carbohydrate 40g 15%
Total Sugars 7g
Protein 20g
Vitamin C 92mg 460%
Calcium 235mg 18%
Iron 3.4mg 19%
Potassium 818mg 17%
Folate, total 125.1mcg
Vitamin B-12 0.8mcg
Vitamin B-6 0.6mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles