Artichoke Filling for Enchiladas

A vegetarian (or even vegan) filling that is delicious, and even meat eaters will like it.

• Ready In: 15 mins
• Serves: 3-4
• Yields: 6-8 enchiladas

Ingredients

• 2 (14 ounce) cans artichoke hearts, packed in water
• 1 -2  garlic clove
• 3  tablespoons  oil
• 1⁄2 teaspoon ground cumin
•  salt

Directions

1. Rinse the artichokes well and drain.
2. Chop up the artichokes, discarding any tough parts.
3. Mince 1-2 garlic cloves.
4. In a large nonstick frying pan put 3 Tablespoons oil and the minced garlic.
5. Heat over medium heat just until the edges of the garlic start to lightly brown (if the garlic gets too brown it will turn bitter).
6. Add the chopped artichoke pieces. Add 1/2 teaspoon ground cumin and salt to taste.
7. Cook for 2-3 minutes, until heated through.
8. Good served in corn tortillas, topped with red enchilada sauce and grated cheese.
9. You will need 6-8 corn tortillas, depending on their size.
10. Variations: 1. Buy marinated artichoke hearts, drain them from their liquid, chop, and use as is. 2. Add a leek, sauteing it with the garlic.