Served as appetizer. Non-vegetarian dish. Speciality: Low Cholesterol, Low Sat. Fat, Low Calorie, Reduced Carbs, Low Protein diet.

Mexican

6 large fresh Artichoke Bottoms, including stem

1/2 small Red Onion, finely chopped

1 large Beefsteak Tomato, chopped

2 Tablespoons fresh Lemon Juice (about 1/2 lemon)

3 Tablespoons Extra-virgin Olive Oil

1 teaspoon toasted Sesame Oil

1/3 cup chopped Scallions

4 Tablespoons chopped fresh Cilantro Leaves

1 teaspoon coarse Salt

1/2 teaspoon fresh ground Black Pepper

Place artichoke bottoms in a small saucepan, cover with water, and bring to a boil over high heat. Reduce heat to medium-low and cook until the artichokes are very soft, about 20 minutes. Drain. When cool enough to handle, finely chop the artichokes and place in a medium-size mixing bowl. Add the onion, tomato, lemon juice, olive oil, sesame oil, scallions, cilantro, salt, and pepper and gently mash with a fork.

Preparation time: 15 minutes

Cooking time: 35 minutes

Yields: 1 1/2 Cups

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