Artichoke and Corn Salsa

1. 1

   Remove husk and silk from corn and cook in boiling water for 3 minutes.

2. 2

   Cool and then slice off kernels.

3. 3

   (If using frozen thawed corn skip this step).

4. 4

   Combine corn with diced artichokes (see note at end of recipe) and rest of ingredients.

5. 5

   Cover and chill for several hours.

6. 6

   **To prepare artichokes for hearts: Rinse 6 artichokes.

7. 7

   Cut off base of stem and top third of the leaves and discard.

8. 8

   Trim tips of leaves with scissors.

9. 9

   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.

10. 10

    Carefully lift artichokes out of pot and tun upside down to drain and cool.

11. 11

    Push thumbs into center of artichoke and push leaves back.

12. 12

    With a spoon scrape out fuzzy center (heart).

13. 13

    Pull off the leaves for dippers and dice heart.

* Per serving · 4 servings · Values may vary.

No additional tips available.