2 cups water
2 Tbs plus 1 tsp fresh lemon juice
2 artichoke hearts, chopped
1/4 cup chopped avocado
1/4 cup chopped fresh tomatoes
3 Tbs chopped black olives
1 Tbs chopped onions
2 Tbs chopped fresh basil
1/2 tsp salt (I use kelp, tastes great)
1 lemon, sliced, for garnish
Trim the thorns from the artichoke leaves with a pair of scissors and trim the bottoms so they will stand upright. In a medium-sized saucepan, simmer the artichokes in the water and 4 teaspoons of the lemon juice over medium heat. The artichokes are done when the leaves pull out easily, about 50 to 60 min.
Remove from the water and let cool. Gently pull out the center leaves and scoop out the fuzzy choke with a spoon. Combine the remaining ingredients in a small mixing bowl and stir well. Spoon the stuffing mixture into the centers of the artichokes and garnish with lemon slices.
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