Artichoke Bottoms Filled With Corn Salad Recipe

• 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

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

artichokes, lemon halved, fresh corn kernels, capers, mayonnaise, salt

Taken from cookeatshare.com/recipes/artichoke-bottoms-filled-with-corn-salad-69723 (may not work)