Pritikin Recipe: Stuffed Artichoke Bottoms with Black Bean Salsa

“Salsa also goes well on top of green salad, or accompanying poultry or seafood entrees, or over whole-grain rice,” Pritikin Longevity Center & Spa‘s chef says, and artichoke bottoms are no exception. Salsa is in fact a very versatile ingredient and nothing’s better than making your own. This appetizer recipe takes cute-as-a-button artichoke bottoms and stuffs them with a simple and zesty black bean salsa. Using easy-to-find ingredients, this recipe is a must-try, whether you’re hosting a gathering or looking for a quick and healthy snack.

Stuffed Artichoke Bottoms with Black Bean Salsa (Serves 12)

Ingredients:

1 cup cooked and drained black beans (no salt added)
1 cup medium-diced tomatoes
¼ cup finely chopped red onion
1 jalapeno pepper, finely chopped
1 tsp finely chopped fresh garlic
3 tbsp freshly squeezed lemon or lime juice
2 tbsp chopped fresh cilantro or dill
¼ tsp freshly ground black pepper
12 artichoke bottoms *

* 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).

Instructions:

1. In a large bowl, combine all ingredients except artichoke bottoms.  Toss salsa well until ingredients are evenly mixed and chill.
2. Fill each artichoke bottom with chilled salsa. Serve as appetizers.

Nutrition information per serving: 110 calories | o g fat | 25 g carbohydrate | 8 g protein