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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 12 |
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A different type of salsa from the usual tomato based salsa but this is a great way to use artichokes during artichoke season using the leaves (or chips) as dippers. Recipe source: Shoppers newsletter. Ingredients:
6 cooked artichoke hearts (directions for preparing artichokes hearts is below) |
1 ears of corn (skip step one) or 1/2 cup frozen corn, thawed (skip step one) |
1/2 cup red bell pepper, roasted and diced |
1 onion, diced |
1/2 cup jicama, peeled and diced |
3 serrano chilies, seeded and minced |
1/2 cup fresh cilantro, chopped |
3 limes, juice only |
salt and pepper, to taste |
Directions:
1. Remove husk and silk from corn and cook in boiling water for 3 minutes. Cool and then slice off kernels. (If using frozen thawed corn skip this step).
2. Combine corn with diced artichokes (see note at end of recipe) and rest of ingredients.
3. Cover and chill for several hours.
4. **To prepare artichokes for hearts: Rinse 6 artichokes. Cut off base of stem and top third of the leaves and discard. Trim tips of leaves with scissors. Steam artichokes on rack in a large pot of boiling water for 30-40 minutes or until center (heart) pulls out easily or boil artichokes with a piece of lemon and a clove of garlic for 30-40 minutes. Carefully lift artichokes out of pot and tun upside down to drain and cool. Push thumbs into center of artichoke and push leaves back. With a spoon scrape out fuzzy center (heart). Pull off the leaves for dippers and dice heart.
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