Stuffed Artichoke Bottoms with Salsa Recipe

Looking for something a little bit different when it comes to Mexican cuisine? If so, you'll love our guest post recipe today! You can make a double batch of the lively black bean salsa and enjoy in all sorts of ways, for example, as a topping for green salads, poultry, or fish, or blended with whole-grain rice.

Today's recipe is courtesy of Executive Chef, Anthony Stewart, at Pritikin Longevity Center + Spa. This recipe will make approximately 12 servings.

Stuffed Artichoke Bottoms with Salsa Recipe

1 cup black beans (no salt added) cooked and drained
1 cup tomatoes medium-diced
1 cup corn kernels (fresh or frozen)
1/4 cup red onion finely chopped
jalapeno pepper finely chopped
1 teaspoon garlic finely chopped
tablespoons lemon or lime juice freshly squeezed
tablespoons cilantro or dill (fresh) chopped
1/4 teaspoon pepper freshly ground
12 artichoke bottoms

Tip: To avoid the tedious task of preparing bottoms from fresh artichokes, look for low-sodium canned and frozen varieties, such as Ruby (canned) and Green Giant (frozen).

In a large bowl, combine all ingredients except artichoke bottoms. Toss salsa well until ingredients are evenly mixed. Chill salsa. Then, fill each artichoke bottom with salsa. Serve as appetizers.