Ingredients for Artichoke And Corn Salsa
- 1 1/2 cups diced Artichoke Hearts (from 6 medium artichokes)
- 2 ears fresh Corn, cooked and cut from the cob (about 2 cups)
- 0 Red Bell Pepper
- 1/2 cup finely chopped red Onion
- 0 Jicama
- 0 Serrano Chilies
- 1/2 cup chopped Fresh Cilantro
- 1/4 cup fresh lime juice
- Salt and freshly ground black Pepper (to taste)
- 1 jalapeño pepper, finely minced
- 1/4 cup olive oil
- 1/2 lemon
- 1 clove garlic
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How to Make Artichoke And Corn Salsa
- **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).
- **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.
- **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).
- **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.
- **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.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
46g
Fat
1g
Carbs
23g
