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STEAMED ARTICHOKE WITH SALSA DIP


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Member since 2006

Serves 3 | Prep Time 20 | Cook Time 25

Ingredients

1 1/2 c. chopped tomatoes
1/2 c. chopped onion
1/4 c. diced green chili peppers
1/4 c. diced red or green pepper
2 Tbsp. olive oil or vegetable oil
1 Tbsp. red wine vinegar
1 Tbsp. minced cilantro (fresh coriander)
or parsley
1 tsp. lemon juice
1/4 tsp. crushed dried oregano leaves
1/4 tsp. salt
3 large artichokes


In medium-sized bowl, combine all ingredients, except


artichokes; let stand for flavors to blend.


Meanwhile, pull off lower petals of artichokes. Cut


stem to one inch or less. With scissors or sharp knife, cut


off top quarter of artichokes until even. Snip tips off


remaining petals.


In large saucepan fitted with a steamer rack or basket,


pour 2 inches water. Over high heat, bring water to a boil.


Place artichokes on rack; cover and steam 25 to 40 minutes,


depending on size, or until petal near center pulls out easily.


Remove from heat and cool. Serve artichokes with 1 tablespoon


salsa for dipping.


Artichokes can be served warm or cold. Both artichokes


and salsa can be made the night before, refrigerated, then


packed for lunch. Any extra salsa can be stored in the refrig-


erator up to 1 week.


Servings: Makes 3. Calories: About 45 per serving.


Preparation time: About 20 minutes. Cooking Time: About 25


minutes.


Pairs Well With


Notes

Calories: About 45 per serving.

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