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