STEAMED ARTICHOKE WITH SALSA DIP
INGREDIENTS
  • Cooking Time: 25
  • Servings: 3
  • Preparation Time: 20
  • 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
DIRECTIONS
  1. In medium-sized bowl, combine all ingredients, except
  2. artichokes; let stand for flavors to blend.
  3. Meanwhile, pull off lower petals of artichokes. Cut
  4. stem to one inch or less. With scissors or sharp knife, cut
  5. off top quarter of artichokes until even. Snip tips off
  6. remaining petals.
  7. In large saucepan fitted with a steamer rack or basket,
  8. pour 2 inches water. Over high heat, bring water to a boil.
  9. Place artichokes on rack; cover and steam 25 to 40 minutes,
  10. depending on size, or until petal near center pulls out easily.
  11. Remove from heat and cool. Serve artichokes with 1 tablespoon
  12. salsa for dipping.
  13. Artichokes can be served warm or cold. Both artichokes
  14. and salsa can be made the night before, refrigerated, then
  15. packed for lunch. Any extra salsa can be stored in the refrig-
  16. erator up to 1 week.
  17. Servings: Makes 3. Calories: About 45 per serving.
  18. Preparation time: About 20 minutes. Cooking Time: About 25
  19. minutes.
RECIPE BACKSTORY
Calories: About 45 per serving.