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)
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).
- In a large bowl, combine all ingredients except artichoke bottoms. Toss salsa well until ingredients are evenly mixed and chill.
- 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