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Artichoke and Corn Salsa

INGREDIENTS:6 freshly cooked Ocean Mist Farms artichoke hearts, diced
1 ear corn
½ cup diced roasted red bell pepper
1 small red onion, diced
½ cup diced peeled jicama
3 serrano chiles, seeded and minced
½ bunch fresh cilantro, finely chopped
3 limes, juiced
to taste, salt and pepper DIRECTIONS:Remove husk and silk from corn and cook in boiling water for 3 minutes. Cool, then slice off kernels. Combine corn with diced artichoke hearts and all remaining ingredients. Cover and chill serveral hours to blend flavors.

To prepare artichokes for hearts: Rinse 6 medium to large artichokes. Cut off base of stem and top third of leaves. Trim tips of leaves with scissors or kitchen shears. Steam artichokes on rack in large pot over boiling water until petal near center pulls out easily, about 35 minutes, depending on size. Or, boil artichokes in large pot in water to almost cover, along with a sliced lemon and clove or two of garlic until petal near center comes out easily, about 35 minutes, depending on size.

Carefully lift artichokes out of pot and turn upside down to drain well and cool. Push thumbs into center of artichoke and push leaves back. Scrape out fuzzy center with a spoon. Pull off leaves to use as dippers, then cut the heart into bite-sized pieces or dice for the salsa recipe. SERVINGS:4-6 servings From:Carol Knox, server, The Fishwife Restaurant, Pacific Grove, California PHOTO CREDIT:Photo Credit: OCEAN MIST FARMS

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