RO*TEL Across America Recipe Contest - Ro*Tel Southwest Stuffed Mexican Artichokes

Ro*Tel Southwest Stuffed Mexican Artichokes

by Sandi from NV

A classic with a Southwestern twist.

AVERAGE RATING

Category

Appetizer/Snack

Main Dish

Prep Time

10-15 minutes

Servings

4

Recipe Ingredients

2 Jumbo Artichokes (or 4 Medium Size)
2 cups water
1 lemon, juiced
1 tablespoon garlic, minced
3/4 cup plain breadcrumbs
2 teaspoons cumin
1/2 pound ground pork , cooked and drained or
1/2 pound Chorizo, cooked crumbled and drained
1 can Ro*Tel-Mexican
1/3 cup Tequila, optional
1 cup Chicken or Veg broth
Pam Spray

Directions

Cut the stems and the tops off the artichokes. Using a scissor cut off the tips of the leaves and squeeze lemon all over to prevent browning.

In a large pot, fill with 2 cups water and place artichokes upside down in pot. Gently Boil 12-14 minutes. Remove from water and set upside down to drain and cool. When artichokes have cooled, remove the center leaves and scoop out the choke with a teaspoon.

In a small bowl, mix bread crumbs, cilantro, ground pork or Chorizo, and Ro-Tel mix well.

Place artichokes in a baking dish and stuff the centers and leaves all around with the stuffing. Brush lightly with olive oil. Fill the bottom of the baking dish with broth and wine Tequila, cover with aluminum foil. Bake for 40 minutes at 350° removing the foil the last 10 minutes of baking.