These tasty artichokes are filled with creamy salmon paté, making them a fun and unique dish. They’re great as an appetizer or a light meal!
When I make these, I love seeing the looks on my friends’ faces. They’re always surprised how delicious artichokes can be! Plus, they’re pretty easy to whip up!
Key Ingredients & Substitutions
Artichokes: Fresh artichokes are best for this dish due to their tender texture. If fresh ones aren’t available, you can use canned artichoke hearts. They won’t provide the same bite, but they’ll still work!
Salmon: I often use canned salmon for convenience, but smoked salmon adds a delicious depth of flavor. You can even use tuna if salmon isn’t your favorite!
Cream Cheese: This is key for a creamy paté. If you’re looking for a lighter option, try Greek yogurt instead, though it may change the texture slightly.
Dill: Fresh dill brightens the flavor, but if you don’t have it, parsley or chives can make good substitutes. Dried dill works too—just use less than you would fresh!
How Do I Cook Artichokes for Stuffing?
Cooking artichokes properly is crucial for a delicious stuffed dish. Start by trimming them—this helps them cook evenly and makes them easier to eat!
- Boil the artichokes in salted water for 20-30 minutes until you can easily pierce the base with a knife.
- Let them drain upside down to remove excess water. This prevents sogginess when stuffing them!
Being patient while cooking will enhance the overall texture, making for perfect little cups ready for your creamy salmon paté!
Salmon Patê Stuffed Artichokes
Ingredients You’ll Need:
For the Artichokes:
- 4 medium fresh artichokes
For the Salmon Paté:
- 1 cup cooked salmon, flaked (can use canned or smoked salmon)
- 4 oz cream cheese, softened
- 2 tbsp mayonnaise
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- 1 tsp fresh dill, chopped (plus extra for garnish)
- Salt and pepper to taste
- Olive oil for drizzling
- Lemon wedges for serving
- Optional: dried herbs or chili flakes for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation time and 30-40 minutes total cooking time, including baking. You’ll have some yummy stuffed artichokes in under an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will be the perfect temperature for baking your stuffed artichokes.
2. Prepare the Artichokes:
Trim the stems of the artichokes and cut about 1 inch off the top of each one. Carefully remove any tough outer leaves and use scissors to trim any thorny tips. This will make them easier to eat!
3. Cook the Artichokes:
In a large pot, bring salted water to a boil. Add the prepared artichokes to the boiling water, then reduce the heat and let them simmer for about 20-30 minutes. They should be tender enough to pierce with a knife when done.
4. Drain the Artichokes:
Once they’re cooked, drain the artichokes upside down to remove any excess water. This will prevent them from getting soggy when stuffed.
5. Make the Salmon Paté:
While the artichokes are cooking, prepare the salmon paté. In a food processor or blender, combine the flaked salmon, softened cream cheese, mayonnaise, lemon juice, Dijon mustard, minced garlic, and dill. Blend until smooth and creamy. Don’t forget to season with salt and pepper to taste!
6. Fill the Artichokes:
Now it’s time to stuff the artichokes! Gently spread the salmon paté into the center of each cooked artichoke. Be generous—this is the best part!
7. Bake the Stuffed Artichokes:
Place the stuffed artichokes on a baking sheet and drizzle a little olive oil over the tops. Bake in the preheated oven for about 10-15 minutes, until the paté is warm and slightly golden on top.
8. Garnish and Serve:
Once they’re done, take the artichokes out, garnish with fresh dill and a sprinkle of dried herbs or chili flakes if you like. Serve warm with lemon wedges on the side for a zesty touch!
Enjoy this elegant and flavorful starter or light meal that combines the earthiness of artichokes with rich, creamy salmon paté!
Can I Use Frozen Artichokes for This Recipe?
While fresh artichokes provide the best texture and flavor, you can use frozen artichokes as a time saver. Just make sure to thaw them completely before stuffing and follow the package cooking instructions.
How Do I Store Leftover Stuffed Artichokes?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a baking dish and warm in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
Can I Make the Salmon Paté Ahead of Time?
Absolutely! You can prepare the salmon paté up to a day in advance. Store it in the refrigerator in an airtight container. Just stir it well before spreading into the artichokes, as it might thicken when chilled.
What Can I Serve with Stuffed Artichokes?
Stuffed artichokes make a great appetizer or light meal, so you can pair them with a fresh salad or a side of roasted vegetables. They’re also delicious with crusty bread to scoop up any extra paté!