Artichoke Bottoms Filled With Corn Salad Recipe

1. 1

   To prepare artichoke bottoms cut off stems and throw away.

2. 2

   Remove leaves till you reach pale yellow green ones.

3. 3

   Cut off top two thirds of each artichoke.

4. 4

   With a tiny spoon scrape out fuzzy choke and rub artichokes with lemon halves.

5. 5

   Place artichoke bottoms in a large pot of water with lemon halves.

6. 6

   Bring to a boil reduce heat and simmer for about 7 min or possibly till tender.

7. 7

   Drain and let cold.

8. 8

   Cook corn in salted boiling water for 3 min.

9. 9

   Drain and let cold.

10. 10

    Combine all ingredients for corn salad.

11. 11

    Spoon into artichoke bottoms.

12. 12

    Garnish each with a parsley sprig.

13. 13

    In artichoke anatomy bottoms are the same as hearts.

* Per serving · 4 servings · Values may vary.

No additional tips available.