Artichoke And Corn Salsa Recipe

Ingredients for Artichoke And Corn Salsa

• Artichoke Hearts
• Ears Of Corn
• Red Bell Pepper
• Onion
• Jicama
• Serrano Chilies
• Fresh Cilantro
• Limes
• Salt And Pepper

How to Make Artichoke And Corn Salsa

1. **Prepare the Corn:** Remove the husks and silks from 2 ears of corn. Cook in boiling water for 3 minutes. Cool slightly, then slice the kernels off the cob (about 2 cups).
2. **Prepare the Artichokes (for Salsa & Chips):** Rinse 6 medium artichokes. Cut off the base of the stem and the top third of the leaves; discard. Trim any remaining prickly edges. Steam the artichokes on a rack in a large pot of boiling water with 1/2 lemon and 1 clove garlic for 30-40 minutes, or until the center pulls out easily. Alternatively, boil in the same way. Carefully lift artichokes from the pot, turn upside down to drain, and let cool.
3. **Make the Artichoke Chips:** Once cool enough to handle, push your thumbs into the center of each artichoke to spread the leaves. With a spoon, scrape out the fuzzy choke (center). Carefully pull off the artichoke leaves and set aside for dipping. Dice the artichoke hearts (about 1 1/2 cups).
4. **Combine Salsa Ingredients:** In a medium bowl, combine the cooked corn (2 cups), diced artichoke hearts (1 1/2 cups), 1/2 cup finely chopped red onion, 1/2 cup chopped cilantro, 1 jalapeño pepper, finely minced (remove seeds for less heat), 1/4 cup lime juice, and 1/4 cup olive oil. Gently stir to combine.
5. **Chill & Serve:** Cover the salsa and chill in the refrigerator for at least 2 hours (or longer, for best flavor). Serve chilled with the artichoke leaves as dippers, tortilla chips, or your favorite dippers.