Artichoke Stuffed with Spanish Chorizo and Barley
Recipe type: Main Dish
Cuisine: Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 2
Spicy chorizo adds intense flavors to favorite grains, herbs and vegetables to make a different type of meal.
  • 2 fresh extra large globe artichokes
  • 8 oz Hot or Mild Spanish Chorizo
  • ¼ cup red onion
  • ¼ cup green bell pepper
  • 1 tablespoon fresh flat leaf parsley
  • 1 tablespoon fresh basil
  • ½ tablespoon fresh oregano
  • 1 tablespoon tomato paste
  • 2 cups cooked grain (barley, rice, coucous, quinoa)
  • ¼ - ⅓ cup cooking water from artichokes
  • ¼ cup Parmesan Cheese
  1. Place washed and trimmed artichokes In a medium pot, fill half way with water. Brush tops with lemon juice.
  2. Bring water to a boil and add 1 tsp dried minced onions, ¼ tsp granulated garlic, 1 tsp olive oil and 1 tsp salt.
  3. Gently boil for about 25 minutes until hearts are fork tender.
  4. Remove and let cool before removing the inner leaves and flower in preparation for stuffing.
  5. Chopped up onion, bell pepper and herbs finely.
  1. Preheat oven to 350º
  2. Dice Chorizo and cook over medium heat in a saute pan until slightly browned. Add bell pepper, onions and saute until just soft. Add grain, tomato paste to mixture.
  3. Add a bit of the artichoke cooking water to just moisten. Cook to combine flavors about 4 minutes.
  4. Turn off heat and divide mixture into the cavity of the artichokes, sprinkle with Parmesan cheese and place them in a baking pan, bake 15 minutes just to warm through and melt cheese.
Dipping Sauce 1 tablespoon mayonnaise ¼ cup sour cream 1 teaspoon prepared horseradish Blend ingredients and then divide into two small bowls, sprinkle with smoked paprika
Recipe by What about the food? at