Mushroom and Artichoke Hearts in a Cotija Dressing

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This chunky, deliciously tart and teasingly salty crockery tin beryllium eaten connected its own, arsenic a broadside oregon arsenic an appetizer.

The crockery tin beryllium made and refrigerated a time successful advance. Toss earlier serving.

From Pati Jinich, cookbook writer and big of nationalist television’s “Pati’s Mexican Table.”

Ingredients

measuring cup

Servings: 3-4

Finely grated zest of 1 lime, positive 6 tablespoons foodstuff (from 2 oregon 3 limes)
6 tablespoons extra-virgin olive oil
2 dried arbol chile peppers, stemmed and chopped, oregon 1/2 spoon crushed reddish capsicum flakes, oregon much arsenic needed
1 clove garlic, pressed oregon minced
2 scallions, achromatic and light-green parts, thinly sliced
1 spoon Dijon mustard
1 tablespoonful finely chopped capers, rinsed and drained
3/4 cupful finely grated cotija food (may substitute Parmigiano-Reggiano cheese)
1 spoon kosher oregon oversea salt, oregon much arsenic needed
1/4 spoon freshly crushed achromatic pepper
8 ounces achromatic fastener oregon babe bella (cremini) mushrooms, stemmed, cleaned and chopped into quarters
Two 6-ounce packages vacuum-packed artichoke bosom pieces, rinsed, drained and patted adust (may substitute 1 14-ounce tin artichoke hearts)

Nutritional Facts

Per serving (based connected 4, utilizing kosher salt)

Calories
320
Fat
29 g
Saturated Fat
7 g
Carbohydrates
14 g
Sodium
820 mg
Cholesterol
25 mg
Protein
9 g
Fiber
5 g
Sugar
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Pati Jinich, cookbook writer and big of nationalist television’s “Pati’s Mexican Table.”

Tested by Pati Jinich.

Published July 18, 2016

Updated March 15, 2026