Description
Tender globe artichokes filled with a creamy salmon pâté made with herbs, Dijon mustard, and smoked paprika. This elegant yet simple dish works beautifully as a refined appetizer or light lunch.
Ingredients
3 large globe artichokes
Juice of 1 lemon (plus wedges for serving)
1 cup cooked salmon (fresh or smoked), flaked
4 oz (115 g) cream cheese, softened
2 tbsp sour cream or crème fraîche
1 tbsp mayonnaise
1 tsp Dijon mustard
1 garlic clove, minced
1 tbsp fresh dill, chopped (plus extra for garnish)
1 tbsp fresh parsley, chopped (plus extra for garnish)
1/2 tsp smoked paprika (plus extra for garnish)
Salt and black pepper to taste
Instructions
- Trim the tops of the artichokes about 1.5 inches from the top and cut the stems to about 1 inch so they sit flat. Remove tough outer leaves near the base and rub the cut surfaces with lemon juice to prevent browning.
- Bring a large pot of water to a gentle simmer and add the juice of one lemon. Place the artichokes in the pot, cover, and cook for 25–35 minutes until the leaves pull off easily and the base is tender.
- Drain the artichokes well and allow them to cool slightly. Cut each artichoke in half vertically and scoop out the fuzzy choke and small inner leaves to create a hollow center.
- In a mixing bowl combine the cooked salmon, cream cheese, sour cream or crème fraîche, mayonnaise, Dijon mustard, and minced garlic. Mix until smooth and creamy, using a food processor if a smoother texture is desired.
- Stir in the chopped dill, parsley, and smoked paprika. Season with salt and black pepper to taste and mix until evenly combined.
- Spoon or pipe the salmon pâté generously into the hollow centers of each artichoke half.
- Garnish with extra dill, parsley, and a light sprinkle of smoked paprika. Serve immediately with lemon wedges.
Notes
Add finely chopped capers or pickles for a briny flavor that pairs well with salmon.
Mix in a little lemon zest for extra brightness.
Fresh chives or tarragon can be added for a stronger herb flavor.
Sprinkle toasted breadcrumbs on top before serving for added crunch.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Serve chilled, at room temperature, or gently warmed in a low oven.
Dairy-free cream cheese and sour cream alternatives can be used for a dairy-free variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Boil
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed artichoke half
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 45 mg
