Recipe by ellie_
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.
Top Review by love4culinary
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
- 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 See How It's Made
- 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.