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Patio California Artichoke Supper

Patio California Artichoke Supper

1/4 cup chopped green onions
2 tablespoons each slivered almonds and chopped cilantro* (fresh coriander)
2 tablespoons olive oil
6 ounces angel hair pasta, cooked
1 1/2 cups dieced cooked or smoked turkey
1 tablespoon lime juice
1/2 teaspoon salt 
1/4 teaspoon pepper
4 cooked California artichokes
Fresh Salsa (recipe follows)

Saute onions, almonds, and cilantro in olive oil until almonds are browned. Add cooked pasta, turkey, lime jice, salt and pepper. Cook and toss until thoroughly heated. Carefully scrape out fuzzy center portion of cooked artichokes with a small spoon and discard. Fill artichokes with pasta mixture. Spoon Fresh Salsa on pasta filling and between petals of artichokes. Makes 4 servings.

*Parsley may be substituted

Fresh Salsa: Combine 2 cups diced tomatoes, 1/2 cup chopped green pepper, 1/4 cup each chopped chili pepper and green onions, 2 tablespoons chopped cilatnro, 4 teaspoons lime juice, 1 teaspoon garlic salt, 1/2 teaspoon crushed dried oregano and 1/4 teaspoon bottled hot pepper sauce; mix well. Makes about 3 cups.

Cooking Directions for Artichokes: Trim stem so artichoke stands upright. Cut 1/4 to 1/3 off tops of artichokes. Stand prepared artichokes in deep saucepan or pot with 3 inches boiling water. If desired, oil, lemon jice and seasoning can be added to cooking water. Cover and boil gently 25 to 40 minutes, depending on size or until petal near center pulls out easily. Stand artichokes upside down to drain.

(I got this from one of those random junk mails that tries to bait you with sample recipes, so you will buy a whole bunch more. It credits The California Artichoke Advisory Board: www.artichoke.org -- I bet there's alot more fun to be had there!)

Cheap Lo Mien



  • 1 Tbsp Peanut oil
  • 2 Tbsp Soy sauce
  • 3/4 cup Corn, Peas, Carrots, and Peanuts
  • 1/2 lbs Sliced beef
  • 1 barely cooked ramen (put ramen in boiling water, drain after 2 minutes)

  • Instructions: Throw all but the ramen into a wok, and stir fry. When the beef looks just about done, throw the ramen in next to it. Stir Fry until the ramen has soaked in the color from the beef juices and soy sauce. Eat with chopsticks.

  • Variations:
    • Add chopped onions
    • Add bean sprouts
    • Use real lo mien noodles
    • Use cubed chicken instead of beef
    • Use a fork