Ingredients Jump to Instructions ↓

  1. 2 large artichokes

  2. 1 package (8 ounces) shredded Mexican cheese blend

  3. 1 can (5 ounces) evaporated milk

  4. 1 can (4 ounces) chopped green chilies, drained

  5. 1/2 cup minced fresh cilantro

Instructions Jump to Ingredients ↑

  1. 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).


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