Ingredients
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6
-
1
-
1/2
-
1
-
1/2
-
3
-
1/2
-
3
-
-
-
-
-
-
-
Directions
Artichoke and Corn Salsa, 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 , I had company this weekend, and served this one night with some tex-mex style shredded chicken wraps, chips, etc The flavors were very nice, making for a nice change from tomato versions, however I must admit that I missed the tomatoes! 😉 This was very tasty, the lime giving it a very nice zing I also think this would be nice if you throw in some black beans as well! :D, 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
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Steps
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1
Done
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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
Done
|
Combine Corn With Diced Artichokes (see Note at End of Recipe) and Rest of Ingredients. |
|
3
Done
|
Cover and Chill For Several Hours. |
|
4
Done
|
**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. |
