After my Blogger party last week, I had a ton of smoked salmon still in the fridge, so I went in search of a recipe that incorporates some nice spring veggies and my lovely smoked salmon. This is the first of two I will be posting. Tonight I will be concocting a pasta dish with asparagus, fresh peas and smoked salmon. Then that’s it for smoked salmon for a while. (I promise, family.)
This recipe comes from a website called What’s Cooking America. One of the coolest features of the site is the page for Newspaper Food Sections and Columns in newspapers all over the country. If you’re food obsessed, I’ve just added a whole new dimension to your obsession. Sorry about that.
The instructions call for large artichokes. I found it perfect for 4 nice sized medium Artichokes. I also think that the stuffing alone would make a great sandwich or topping for a salad. It’s basically egg salad with smoked salmon and capers.
Stuffed Artichokes with Smoked Salmon
3 to 4 hard-cooked eggs, chopped
1/4 cup mayonnaise
1 minced fresh chives
1 tablespoon capers
1/2 teaspoon coarse salt or Fleur de sel
Juice of 1/2 lemon
6 to 8 ounces smoked salmon, cut or shredded into small pieces
2 large artichokes, cooked, choke removed, and chilled. (I used 4 medium sized)
If you’ve never cooked artichokes before, which I had not, you can find instructions on their website here. I boiled them for approximately 25 minutes and they came out perfect.
In a medium bowl, stir together chopped hard-cooked eggs, mayonnaise, chives, capers, salt, and lemon juice. Stir in smoked salmon. Cover and refrigerate until ready to serve. To serve, gently spread the leaves of the cooked artichokes. Place smoked salmon salad in the center of each artichoke. Serve with lemon wedges.
Deborah Smith is the Founder and Managing Editor of JerseyBites.com. When she’s not obsessing over food, she’s lending her blogging and social media know-how to businesses throughout New Jersey. You can read more about her social media marketing services at www.DeborahLSmith.com.