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."
 
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Ready In:
55mins
Ingredients:
9
Yields:
2 cups
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ingredients

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directions

  • 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).
  • Combine corn with diced artichokes (see note at end of recipe) and rest of ingredients.
  • Cover and chill for several hours.
  • **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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Reviews

  1. 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
     
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RECIPE SUBMITTED BY

<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
 
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