Artichoke Salsa Fresca
Source: Adrienne Meier, Ocean Mist Farms
Serves: 6
Ingredients
3 Ocean Mist Artichoke Hearts and bottoms, cooked
(See Video: How to Cook Artichokes for a variety of cooking methods)
3 medium tomatoes (quartered)
one can (4 ounces) diced green chili peppers, drained
1/2 green bell pepper, seeded and quartered
3 Green Onions roughly chopped
one handful of fresh cilantro (1 ounce)
2 tablespoons lime juice
1 jalapeno pepper (seeded)
2 cloves garlic, peeled
salt and pepper to taste
Directions
In food processor, chop green bell pepper, Green Onions, cilantro,
jalapeno pepper and garlic cloves. Add lime juice and tomatoes; pulse until vegetables are finely chopped.
Add canned chilis and quartered Artichoke Hearts and bottoms, and salt and pepper; pulse until well combined.
Store salsa
in airtight container in the refrigerator until ready to use (flavors are better when salsa rests overnight).