STEAMED ARTICHOKE WITH SALSA DIP
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)
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
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
Pairs Well With
Calories: About 45 per serving.