Artichokes and Cheese
| Prep Time | 5 minuters |
| Cook Time | 50 minutes |
| Servings |
people
|
Ingredients
- 2 large artichokes
- 1 package Mexican cheese blend 8 ounces
- 1 can evaporated milk 5 ounces
- 1 can chopped green chilies drained, 4 ounces
- 1/2 cup fresh cilantro minced
Ingredients
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Instructions
- On cutting board, 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.
Recipe Notes
Advanced Preparation:
- You can do step 1, cover with plastic wrap and refrigerate night before.
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