Served as accompaniment. Vegetarian dish. Speciality: Low Fat, Low Cholesterol, Low Sat. Fat, Low Calorie, Low Protein diet.

6 cooked Artichoke Hearts

1 Ear of Corn or 1/2 cup frozen Corn, thawed

1/2 cup Red Bell Peppers, roasted and diced

1 Onion, diced

1/2 cup Jicama, peeled and diced

3 Serrano Chilies, seeded and minced

1/2 cup fresh Cilantro, chopped

3 Limes Juice only

Salt and Pepper, to taste

Remove husk and silk from corn and cook in boiling water for 3 minutes. Cool and then slice off kernels. (If using frozen thawed corn skip this step). Combine corn with diced artichokes and rest of ingredients. Cover and chill for several hours. Toprepare artichokes for hearts: rince 6 artichokes. Cut off base of stem and top third of the leaves and discard. Trim tips of leaves with scissors. Steam artichokes on rack in a large pot of boiling water for 30-40 minutes or until center (heart) pulls out easily or boil artichokes with a piece of lemon and a clove of garlic for 30-40 minutes. Carefully lift artichokes out of pot and tun upside down to drain and cool. Push thumbs into center of artichoke and push leaves back. With a spoon scrape out fuzzy center (heart). Pull off the leaves for dippers and dice heart.

Preparation time: 10 minutes

Cooking time: 55 minutes

Yields: 2 Cups

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