Chile Con Queso Artichokes

• 2 medium artichokes
• 1 (8 ounce) four-cheese Mexican blend cheese
• 1 (6 ounce) evaporated milk
• 1 (4 ounce) diced green chilies, drained
• 12 cup fresh cilantro, chopped
• 1 lemon, cut in half

1. Rinse artichokes.
2. Cut off stem and top third of petals - discard.
3. With scissors, cut off tips of remaining petals.
4. Rub lemon on artichokes to prevent from discoloring.
5. Stand artichokes in large saucepan or pot.
6. Add 3 inches of water.
7. Heat to boiling.
8. Reduce to simmer, cover and cook until petals pull out easily - 30 to 40 minutes, depending on size of artichoke.
9. Drain upside down on a paper towel and let cool.
10. Gently press center petals back.
11. With a teaspoon, grapefruit spoon or melon baller, scrape out fuzzy choke in center and discard.
12. In a medium microwaveable bowl, stir together cheeses, milk and chilies.
13. Microwave on High until melted, stirring once, about 2 minutes.
14. Stir in cilantro.
15. Arrange artichokes on serving plate(s).
16. Spoon hot cheese mixture into center of each artichoke.
17. Garnish with additional cilantro, if you wish.
18. Pull off petals, one at time, and dip in melted cheese.
19. When you get to the heart, cut into bite-sized pieces to dip into cheese - Mmmmm!
20. Enjoy!

artichokes, fourcheese, milk, green chilies, fresh cilantro, lemon

Taken from www.food.com/recipe/chile-con-queso-artichokes-306768 (may not work)