Holiday Appetizer Recipe - Artichoke Nachos

Artichoke Nachos2

The holidays are in full swing and with that comes family gatherings, great food and a whole lot of fun!

Our two-hundred-foot private sledding run is being groomed as I write this which means that my Southern California family is more outside than in…even when the mercury is south of freezing!  

Days before Christmas you’ll find our four grandsons engaged in tobaggon races and snowball fights into the wee hours of the morning!

Chef Adrienne and Family

With so much outdoor winter fun, I opt for casual holiday meals that include a variety of finger foods and appetizers served around a roaring living room fire.

These festive menus feature many family holiday favorites like my Mexican tamales, ALWAYS a highlight! For that reason, I have set a South of the Border theme for this holiday entertaining season!

Try Artichoke Nachos served right off the slopes! These are great little protein-powered finger foods.  I make in advance, plate and store these in the refrigerator until my hungry pack of grandsons come in to devour them.

Artichoke Nachos1

I use cooked artichoke leaves instead of tortilla chips, and garnish with refried beans, tomatoes, olives, salsa, and sour cream.  Artichoke Nachos are a great addition to any holiday potluck or cocktail party. Be creative and top these tender Ocean Mist Farms artichoke petals with a variety of toppings like crab salad, hummus or even spinach dip. These appetizers will surely become a holiday favorite!

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Wishing you and your family the healthiest and happiest holiday season ever!

TRY THIS RECIPE NOW

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Adrienne Saldivar-Meier
Adrienne Saldivar-Meier is a professional home cook and professional recipe developer for America’s top agricultural growers, including Ocean Mist Farms. She has written hundreds of recipes for the home cook and has won the Marketing Excellence Award from Produce Business for her creation of Ocean Mist Farm’s artichoke recipe, “Chokes & Chili”. Adrienne conducts cooking classes in her coastal home along the Monterey Bay of California and offers cooking retreats in her Pacific Northwest Log Lodge outside of Spokane, Washington.
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