Artichoke And Corn Salsa

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 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

Recipe

• 1 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 combine corn with diced artichokes (see note at end of recipe) and rest of ingredients.
• 3 cover and chill for several hours.
• 4 **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.