Authentic home cooking from Chile, with US measurements. 
Stuffed Artichokes with Chilean Abalone Salad (Jon Style)
This recipe features two of my favorite ingredients: artichokes and Chilean abalone (locos), which are a real treat.
Stuffed Artichokes with Chilean Abalone Salad (Jon Style)
This recipe features two of my favorite ingredients: artichokes and Chilean abalone (locos), which are a real treat.
Open in Cookpad AppSteps
- 1
TO PREPARE THE ARTICHOKES
Cut off the stems of the artichokes. If the artichokes have pointed tips, use kitchen scissors to trim the tips of the leaves to avoid getting pricked. Gently open the leaves and wash the artichokes. If the artichokes have rounded tips, you don't need to trim them. - 2
Fill a pot with water and bring to a boil. You can add salt to the water if you like, but I prefer not to so I can drink the cooking liquid once it's cooled. Once the water is boiling, add the artichokes and place a plate on top to keep them submerged. The artichokes are done when a leaf pulls out easily. If you overcook them, the leaves may fall off.
- 3
Remove the artichokes from the water and let them cool. Remove the center of the artichokes and use a small spoon to scoop out the fuzzy choke from the base.
- 4
TO PREPARE THE CHILEAN ABALONE (LOCOS)
Make sure the locos have been tenderized. Scrub the locos to clean them and remove the nail, making sure to get rid of any sand underneath. Place the locos in a pot with cold water. Bring to a boil, then simmer for about 45 minutes. Remove the locos from the water and let them cool. Dice them into small cubes and mix with the onion, bell pepper, mayonnaise, and cilantro.
- 5
TO SERVE
Stuff the artichokes with the abalone salad. Dress the lettuce with lemon juice, oil, salt, and pepper, and place it in the center of the plate. Set the stuffed artichoke in the middle of the salad and garnish with tomato wedges and olives. You can watch how to make this on my YouTube channel. https://youtu.be/vlbpKiPxwnA
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