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Causitas with Artichoke Hearts

Name: Causitas with Artichoke Hearts
Prep time: 30 min
Total time: 1 h
Yield: 12
Cuisine: Latin American
Ingredients: 3 whole artichokes; Salt and pepper, to taste; 1 bay leaf; 4 medium-sized, starchy yellow potatoes; 2 tablespoons vegetable oil; 2 tablespoons yellow hot pepper paste; 3-4 tablespoons lemon juice; 1/2 cup mayonnaise; Garden tomatoes; Fresh oregano leaves

Prep 30 min
Total 60 min
Ingredients 10
Servings 12

We Peruvians love causa. There’s something about the soft mashed potato, freshly ground hot yellow pepper paste, and a touch of citrus juice. It must have to do with the pleasant texture, fresh temperature and the versatility of the different kinds of stuffing that can be used. The classic stuffing is tuna or chicken, although there are some people that prefer avocado, corn and cheese fillings. Since we’re entering spring and delicious tender artichokes are in their peak, I suggest using the hearts to make a salad for the filling, and serve the causa in the cooked leaves. The presentation is pretty and the flavor, super tasty. They make for a spectacular snack, and they’re truly irresistible!

Ingredients

3 whole artichokes
Salt and pepper, to taste
1 bay leaf
4 medium-sized, starchy yellow potatoes
2 tablespoons vegetable oil
2 tablespoons yellow hot pepper paste
3-4 tablespoons lemon juice
1/2 cup mayonnaise

For garnish, to taste:

Garden tomatoes
Fresh oregano leaves

Directions

1

Cook the artichokes in a pot, fully covering them with water. Add salt, pepper and the bay leaf. Bring to a boil and reduce heat to a simmer. Cook partially-covered until the leaves can be easily pulled off when gently tugged on. Let cool.
2

In another pot, cook the potatoes with their skins on for about 25 minutes or until they’ve softened. Drain and peel while hot, and immediately mash them in a potato ricer to make a fine purée. You can run them through the ricer twice for a more consistent texture.
3

Add salt to taste. Incorporate the oil, hot pepper paste and lemon juice. If you can, knead with your hands until all ingredients are fully incorporated. Cover with a cloth and set aside.
4

Remove the artichoke leaves and set aside the most beautiful leaves for serving the causitas. When you reach the artichoke hearts, clean and finely chop them, combining them with the mayonnaise to make a salad. You can also scratch off the edible part of each leaf and add it with the chopped hearts.
5

Arrange the reserved leaves on a pretty plate or serving dish. Form small balls with the causa and make a hole or dip in the top. Fill with 1/2 teaspoon artichoke salad. Set each causa ball in an artichoke leaf. Garnish with tomatito silvestre or fresh oregano.
6

Serve and enjoy!

The causa dough can be prepared a day ahead of time and stored in an airtight container in the refrigerator.
Garnish each ball with a small, cooked shrimp.

No nutrition information available for this recipe

We Peruvians love causa. There’s something about the soft mashed potato, freshly ground hot yellow pepper paste, and a touch of citrus juice. It must have to do with the pleasant texture, fresh temperature and the versatility of the different kinds of stuffing that can be used. The classic stuffing is tuna or chicken, although there are some people that prefer avocado, corn and cheese fillings. Since we’re entering spring and delicious tender artichokes are in their peak, I suggest using the hearts to make a salad for the filling, and serve the causa in the cooked leaves. The presentation is pretty and the flavor, super tasty. They make for a spectacular snack, and they’re truly irresistible!