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Mexican Artichoke Hearts
What you need
- 1 pkg frozen artichoke hearts (12-16 oz), thawed and patted dry
- 1/4 cup sun dried tomatoes, chopped
- 1/4 cup pickled chilis, chopped
- 1/2 - 3/4 cup shredded cheddar cheese
- 1/2 cup green salsa
- duck or other fat
How to make it
- Preheat oven to 375º
- Sauté artichoke hearts, cut side down in non-stick skillet until lightly browned and warm
- Cool slightly then place cut side up in a single layer in a lightly greased baking dish
- Pour salsa over all
- Top evenly with shredded cheese and sprinkle with tomato and chilis
- Bake until cheese is melted and bubbly, 20-30 minutes
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