Artichokes are a popular vegetable especially when fresh from the market. In Spain they are often served sautéed with ham or stuffed with white sauce and ham or meat, etc. Sometimes served cold, they combine well with anchovies and piquillo peppers, or with salmon and capers, or tuna fish with a good olive oil.
When in season these globe artichokes are stuffed with a herb and garlic breadcrumb mixture and served with vegetables as either a main dish on its own or as a side dish.
Artichoke hearts and asparagus in a seasoning sauce of spices, pistachios, and lemon.
This recipe is a copycat of the appetiser Artichoke and Spinach Dip served at Copeland’s of New Orleans.