Orleanian Artichokes

  • Yield : 4
  • Servings : 4
  • Prep Time : 30m
  • Cook Time : 45m
  • Ready In : 1:15 h
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This was posted in response to a request for a recipe to make stuffed artichokes like the ones sold at Central Grocery in the French Quarter.


  • 4 artichokes
  • 1 tsp salt
  • 1 (3 oz) package cream cheese
  • 3 oz blue cheese
  • 1 tsp lemon juice
  • 1/4 tsp garlic juice
  • 1 tbsp vinegar
  • 3 tbsp sherry
  • Dash of hot sauce


Step 1

Wash the artichokes. Cut off stems at base and remove small bottom leaves. Trim tip off of leaves and trim the tip, about one inch from the top of the artichoke. Stand the artichoke upright in a deep saucepan large enough to hold snugly. Add 1 teaspoon of salt and 2 to 3 inches of boiling water and cover. Simmer 35 to 45 minutes or until base may be pierced easily with a fork; adding boiling water if needed. Turn artichokes upside down to drain and cool.

Step 2

Spread leaves gently and remove choke (the cluster of florets in the center of the artichoke) from the center of the artichokes with a metal spoon. Discard chokes and set artichokes aside.

Step 3

Place the remaining ingredients and salt to taste in a mixing bowl and beat with a mixer at high speed until smooth and creamy. Serve with the artichokes.


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Kaplan, Louisiana Louisiana
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