Best Artichoke Salsa Recipes

GRILLED SWORDFISH WITH TOMATO ARTICHOKE SALSA

Steps:

• Combine garlic, olive oil, lemon juice and seasonings and place along with swordfish into ziplock bag.
• Marinate fish for 30 minutes turning frequently.
• In small bowl, combine tomatoes, artichoke hearts, onion, corn and cilantro.
• Add seasonings if desired.
• Set aside while swordfish is marinating.
• Remove swordfish from bag and discard remaining marinade.
• Grill for approximately 5 minutes per side.
• Top with salsa and serve.

CHUNKY ARTICHOKE SALSA

Steps:

• Drain marinade from artichokes into bowl. Chop artichokes, olives and red onion. Chop tomatoes. Place vegetables in a bowl.
• Place garlic into a bowl. Snip basil and add to vegetable mixture; mix gently. Season with salt and pepper.
• To serve, spoon salsa into bowl lined with lettuce leaves; place inches.
• center of serving plate. Surround with tortilla chips.

ARTICHOKE SALSA

Steps:

• In a medium bowl, mix together the artichoke hearts, tomatoes, onion, olives, garlic, salt, and pepper. Serve chilled, or at room temperature, with tortilla chips.

SEARED SALMON WITH ARTICHOKE SALSA

Steps:

• To make the salsa, combine all of the ingredients together, mix well, and season with salt and pepper.
• Preheat oven to 400 degrees F.
• Heat a large skillet over medium heat. Swirl in the olive oil, and place salmon in hot pan, skin side down, and sear skin until crispy, approximately 2 minutes. Salmon should turn pinkish white 1/4-inch around the edge. Place the salmon in oven for approximately 5 minutes to finish cooking.
• To serve, place in the center of plate, and top with artichoke salsa.

ARTICHOKE BOTTOMS WITH SHRIMP AND CITRUS SALSA

Steps:

• Fill large nonreactive pot with cold water. Quarter two lemons; squeeze juice into water, and add quarters to pot. Trim one artichoke at a time, cutting stem to one-half inch. Remove leaves down to fuzzy choke, and neatly trim bottom of green exterior. Transfer artichoke to water. Repeat for all artichokes. Add 1 1/2 teaspoons salt, peppercorns, bay leaves, garlic, and 1 tablespoon oil. Cover, bring to a boil, and reduce to simmer. Cook, covered, over low heat until tender when pierced in center, 20 to 30 minutes. Drain.
• Meanwhile, cook shrimp in boiling water until opaque, 2 to 3 minutes. Strain; place under cool running water to stop cooking. Cut into three-quarter-inch pieces. Set aside.
• When artichokes are cool, 15 to 20 minutes, scoop choke; discard. Neatly trim artichoke bottoms; transfer to shallow container. Drizzle with 2 tablespoons oil, 2 tablespoons juice from remaining lemon, 1/4 teaspoon salt, and pepper. Coat artichokes in mixture. May be refrigerated up to one day ahead.
• Place the artichokes on a serving dish or platter. Arrange a small lettuce leaf on top of each artichoke. Fill each with shrimp and salsa.

ARTICHOKE SALSA

Steps:

• Combine ingredients in a mixing bowl and set aside for at least 10 minutes before serving. Serve as a spread.

CRISPY ARTICHOKE FLOWERS WITH SALSA VERDE

Steps:

• Trim and fry artichokes:
• Fill a large bowl with 6 cups cold water and squeeze juice from 1 lemon into bowl.
• Cut stems of artichokes flush with base. Bend back outer leaves of 1 artichoke until they snap off close to base, then discard several more layers of leaves in same manner until exposed leaves are pale green at top and yellow at base. Cut off pale-green top of artichoke. Carefully spread leaves and scrape out purple leaves and hairy choke with a melon baller or spoon. Trim fibrous parts from base and rub artichoke all over with a lemon half. Place in bowl of lemon water, then repeat trimming process with remaining artichokes.
• Drain artichokes well, stem ends up. Heat oil in a deep 2-quart saucepan over moderate heat until a deep-fat thermometer registers about 200°F, then submerge artichokes with tongs, stem ends down, in oil. Simmer until artichokes are tender, about 10 minutes. Transfer to paper towels to drain.
• Reheat oil over moderate heat until deep-fat thermometer registers 365°F. Spear 1 artichoke, through center of stem end, with a long kitchen fork and immerse (still on fork) into oil. Fry until leaves are open, browned, and crisp, 30 to 40 seconds. Drain well, stem end up, on paper towels and repeat frying process with remaining artichokes. Make sure oil returns to 365°F for each artichoke.
• Make salsa verde:
• Whisk together lemon juice, anchovy paste, and oil until blended. Stir in shallot, capers, and parsley and season with salt and pepper.
• Serve artichokes hot, warm, or at room temperature with sauce.

ARTICHOKE SALSA

Steps:

• In a medium bowl, mix together the artichoke hearts, tomatoes, onion, olives, garlic, salt, and pepper. Serve chilled, or at room temperature, with tortilla chips.

ARTICHOKE SALSA

Steps:

• Preparation Time: Approximately 10 minutes Preparation: Combine ingredients in a mixing bowl and set aside for at least 10 minutes before serving. Serve as a spread Servings: 12 Nutritional Information Per Serving: Calories 45; Total fat 2.5g; Saturated fat 0g; Cholesterol 0mg; Sodium 140mg; Carbohydrate 4g; Fiber 0g; Protein 1g; Vitamin A 2%DV*; Vitamin C 10%DV; Calcium 2%DV; Iron 4%DV *Daily Value

CHUNKY ARTICHOKE SALSA

Steps:

• Drain and discard marinade from artichokes. Chop artichokes, olives, red onion, and tomatoes and place into a medium size bowl. Press garlic over vegetable mixture. Gently stir in basil. Season with salt and pepper. Best if prepared ahead of time and flavors are allowed to blend.

SOUTH BEACH DIET GRILLED SALMON WITH ARTICHOKE SALSA

Steps:

• Preheat grill to medium heat. Mix dressing and lemon juice. Pour half of the dressing mixture over salmon in large resealable plastic bag. Seal bag; refrigerate while preparing the salsa.
• Combine remaining dressing mixture, parsley, tomatoes, artichokes, cheese, and olives. Let stand at room temperature until ready to serve.
• Remove salmon from the dressing mixture; discard bag and dressing mixture. Grill salmon 5 minutes on each side or until salmon flakes easily with fork. Serve with the salsa.