Saute onions, almonds and cilantro in olive oil until almonds are browned. Add cooked pasta, turkey, lime juice, salt and pepper. Cook and toss until thoroughly heated. Carefully remove center cone of artichoke petals and scrape out fuzz with a small spoon (Cooking directions below). Fill artichokes with pasta mixture. Spoon fresh salsa on pasta filling and between petals of artichokes.

Fresh salsa: Combine diced tomatoes, chopped green pepper, chopped chili pepper and green onions, chopped cilantro, lime juice, garlic salt, dried oregano and hot pepper sauce; mix well. Makes about 3 cups.

Cooking Directions For Artichokes: Trim stems so artichokes stand upright. Cut 1/4 to 1/3 off tops of artichokes. Stand prepared artichokes in deep saucepan or pot with 3 inches boiling water. If desired, oil, lemon juice and seasoning can be added to cooking water. Cover and boil gently 25 to 40 minutes, depending on size, or until a petal near the center pulls out easily.

Recipe and Photo Courtesy of The California Artichoke Advisory Board.