- 2 large artichokes
- 1 package shredded Mexican cheese blend
- 1 can evaporated milk
- 1 can chopped green chilies, drained
- 1/2 cup minced fresh cilantro
Using a sharp knife, level the bottom of each artichoke and cut 1 inch from the tops. Using kitchen scissors, snip off tips of outer leaves. Place artichokes in a large saucepan; add 1 inch of water. Bring to a boil. Reduce heat; cover and simmer 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.
By Robin from Washington, IA