These Salmon Patê Stuffed Artichokes are a tasty treat! The creamy salmon filling pairs perfectly with the tender artichoke leaves, making each bite a burst of flavor.
Stuffed artichokes make for a fun meal; I always enjoy pulling off the leaves and savoring the filling. Plus, they look fancy on the table without much fuss! 🌟
Key Ingredients & Substitutions
Artichokes: Fresh artichokes are essential for texture and flavor. If they’re hard to find, you can try canned or frozen artichoke hearts, but they won’t have the same appeal or flavor as fresh ones.
Smoked Salmon: This gives the patê its unique flavor. If you’re not a fan, you could use canned tuna or crab instead. Both will still create a delightful seafood spread.
Cream Cheese: For a lighter version, opt for low-fat or Neufchâtel cheese. If dairy is an issue, try silken tofu for a creamy texture, or use cashew cream for a nut-based alternative.
Dill and Chives: Fresh herbs brighten the dish. If you don’t have fresh, dried versions work too, but use half as much. You might substitute dill with tarragon or parsley for a different twist.
How Do You Prepare Artichokes Properly?
Preparing artichokes can be tricky but is worth it! Start with fresh artichokes and follow these steps:
- Trim the stems and tough outer leaves with a serrated knife.
- Use kitchen scissors to snip the sharp tips off the remaining leaves, which prevents any pokes while eating.
- Rub lemon halves on the cut surfaces to stop browning and enhance flavor.
- Cook them in boiling water until tender, about 30-40 minutes, ensuring they’re not overcooked to retain structure.
You’ll know they’re done when a leaf pulls out easily. Enjoy the process and the result! Artichokes are a fun food to eat, making any meal feel special.
How to Make Salmon Patê Stuffed Artichokes
Ingredients You’ll Need:
For the Artichokes:
- 4 large fresh artichokes
- 1 lemon, halved (for rubbing and garnish)
For the Salmon Patê:
- 6 oz (170g) smoked salmon
- 4 oz (115g) cream cheese, softened
- 2 tbsp sour cream or Greek yogurt
- 1 tbsp fresh lemon juice
- 1 tbsp fresh dill, chopped (plus extra for garnish)
- 1 tbsp fresh chives, chopped (plus extra for garnish)
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper, to taste
- Smoked paprika, for garnish
- Olive oil, for drizzling (optional)
How Much Time Will You Need?
This delightful dish requires about 15 minutes of preparation and around 30–40 minutes to cook the artichokes, depending on their size. A total of about 1 hour should be set aside, perfect for an engaging cooking session!
Step-by-Step Instructions:
1. Prepare the Artichokes:
Start by trimming the artichokes. Cut off the stems and remove the tough outer leaves until you reach the tender leaves beneath. Use kitchen scissors to snip off the points of the remaining leaves. To keep them from browning, rub the artichokes with the lemon halves. This step adds a fresh flavor too!
2. Cook the Artichokes:
In a large pot, bring water to a boil and add some salt. Place the prepared artichokes in the pot and let them cook for about 30–40 minutes until the leaves are tender and you can easily pull them off. Drain the artichokes upside down and let them cool slightly.
3. Make the Salmon Patê:
While the artichokes cool, prepare the salmon patê. In a food processor, add the smoked salmon, cream cheese, sour cream (or Greek yogurt), lemon juice, dill, chives, Dijon mustard, salt, and pepper. Blend until everything is smooth and creamy. Make sure to scrape down the sides of the bowl to mix everything evenly!
4. Assemble the Artichokes:
Gently pull back the artichoke leaves to create a little well in the center. Use a spoon or piping bag to fill each artichoke generously with the salmon patê mixture. Don’t worry if it’s not perfect; a little mess adds character!
5. Garnish and Serve:
Sprinkle the tops of the stuffed artichokes with extra chopped chives and a dash of smoked paprika for a pop of color. If you like, drizzle a bit of olive oil over the top. Serve with lemon wedges on the side to squeeze over the artichokes, enhancing the bright flavors.
6. Enjoy!
Grab an artichoke, pull off a leaf, and dip it into the salmon patê. Each bite is a wonderful blend of flavors and textures. Don’t forget to eat the tender heart at the bottom; it’s a delicious surprise!
This dish is perfect as an appetizer or a light meal, where the smoky, creamy salmon filling beautifully complements the tender and slightly nutty artichoke leaves. Enjoy your delightful creation!
Can I Use Jarred Artichokes Instead of Fresh Ones?
Yes, you can use jarred or canned artichoke hearts for this recipe! Just make sure to drain and rinse them really well to remove any excess brine. While they won’t have the same fun pulling-off-leaves experience, they will still be delicious stuffed with the salmon patê!
Can I Substitute the Smoked Salmon?
Absolutely! If you don’t have smoked salmon, you can substitute it with canned tuna or crab meat for a different flavor profile. You can also use fresh cooked salmon and add a bit more seasoning to achieve the desired taste.
How Should I Store Leftovers?
Store any leftover stuffed artichokes in an airtight container in the refrigerator for up to 2 days. To reheat, place them in the oven at a low temperature until warmed through. Be mindful that reheating may slightly alter the texture of the stuffing.
Can I Prepare This Dish Ahead of Time?
Yes, you can make the salmon patê a day in advance and keep it covered in the fridge. However, it’s best to stuff the artichokes just before serving to keep the leaves from becoming soggy. You can cook the artichokes ahead and refrigerate them, then stuff them with the patê right before enjoying!