Authentic home cooking from Chile, with US measurements.

Originally published on Cookpad Chile as ALCACHOFAS RELLENA CON SALPICÓN DE LOCOS. JON STYLE

Stuffed Artichokes with Chilean Abalone Salad (Jon Style)

Name: Stuffed Artichokes with Chilean Abalone Salad (Jon Style)
Yield: Serves 3 servings
Cuisine: American
Ingredients: 3 medium artichokes; Mixed lettuce; Tomatoes, cut into wedges; Olives; Ingredients for the abalone salad; 4 cooked Chilean abalones (locos), diced; 1/3 cup diced red onion (about 50 grams); 1/3 cup diced red bell pepper (about 50 grams); 1/3 cup mayonnaise (about 80 grams); 1 tablespoon chopped cilantro (about 4 grams); Salt and pepper to taste; 3 artichokes; 1/2 cup olive oil (120 ml); 1/4 cup rosé wine vinegar (60 ml); Salt to taste

Jon Michelena @jonmichelena

Estados Unidos

This recipe features two of my favorite ingredients: artichokes and Chilean abalone (locos), which are a real treat.

Jon Michelena @jonmichelena

Estados Unidos

This recipe features two of my favorite ingredients: artichokes and Chilean abalone (locos), which are a real treat.

Saved

Ingredients

Serves 3 servings

3medium artichokes
Mixed lettuce
Tomatoes, cut into wedges
Olives
Ingredients for the abalone salad
4cooked Chilean abalones (locos), diced
1/3 cupdiced red onion (about 50 grams)
1/3 cupdiced red bell pepper (about 50 grams)
1/3 cupmayonnaise (about 80 grams)
1 tablespoonchopped cilantro (about 4 grams)
Salt and pepper to taste
Ingredients for the artichoke dressing
3artichokes
1/2 cupolive oil (120 ml)
1/4 cuprosé wine vinegar (60 ml)
Salt to taste

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Steps

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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Cooksnaps

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Jon Michelena @jonmichelena

Published in the US on August 12, 2025 16:08

Estados Unidos

Soy chileno, jubilado, radicado en New York, Estados Unidos.Me encanta la cocina, crear recetas, sacarles fotos y las pongo en mi blog.Me gusta caminar, trotar y jugar tenis. Me encanta la vida al aire libre.Los invito a ver y subscribirse a mi canal de You Tube. Recetas paso a paso.https://www.youtube.com/@JonMichelena1www.lacocinadelpollo.blogspot.comhttps://www.instagram.com/pollojon28/https://www.pinterest.cl/michelena8https://www.facebook.com/profile.php?id=1393387020

Keywords

Salad Lettuce Red Onion Cilantro Red Bell Pepper Pepper Tomato Abalone Artichoke Mayonnaise Wine

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