Artichoke Bottoms Filled With Corn Salad Recipe

click to rate
0 votes | 1071 views
Servings: 1

Ingredients

Cost per recipe $23.23 view details
  • 16 sm artichokes
  • 1 x lemon halved
  • 1 c. fresh corn kernels (aboat 2 ears) 1/2 c. diced roasted red pepper (qv)
  • 2 Tbsp. capers liquid removed and rinsed
  • 2 Tbsp. mustard mayonnaise (qv)
  • 1 x salt and freshly around pepper to taste parsley sprigs for garnish

Directions

  1. To prepare artichoke bottoms cut off stems and throw away.
  2. Remove leaves till you reach pale yellow green ones.
  3. Cut off top two thirds of each artichoke. With a tiny spoon scrape out fuzzy choke and rub artichokes with lemon halves.
  4. Place artichoke bottoms in a large pot of water with lemon halves.
  5. Bring to a boil reduce heat and simmer for about 7 min or possibly till tender. Drain and let cold.
  6. Cook corn in salted boiling water for 3 min.
  7. Drain and let cold.
  8. Combine all ingredients for corn salad. Spoon into artichoke bottoms.
  9. Garnish each with a parsley sprig.
  10. In artichoke anatomy bottoms are the same as hearts.

Toolbox

Add the recipe to which day?
« Today - Apr 03 »
Today - Apr 03
April 4 - 10
April 11 - 17
April 18 - 24
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 906g
Calories 508  
Calories from Fat 30 6%
Total Fat 3.55g 4%
Saturated Fat 0.77g 3%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 976mg 41%
Potassium 2511mg 72%
Total Carbs 116.68g 31%
Dietary Fiber 70.0g 233%
Sugars 11.85g 8%
Protein 25.9g 41%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment