Stuffed Artichoke Bottoms with Black Bean Salsa

Stuffed Artichoke Bottoms with Black Bean Salsa
Staff Writer
Stuffed Artichoke Bottoms with Black Bean Salsa
Pritikin Longevity Center

Stuffed Artichoke Bottoms with Black Bean Salsa

Make a double batch of this lively black bean salsa and enjoy in all sorts of ways in addition to stuffing vegetables. For example, try it as a topping for green salads, poultry, or fish, or blended with whole-grain rice.

Click here to see 10 Great Dishes to Make with Frozen Vegetables

12
Servings
24
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Cup no-salt-added canned black beans
  • 12 low-sodium canned or frozen artichoke bottoms, such as Ruby or Green Giant
  • 1/4 Cup finely chopped red onion
  • 1/4 Teaspoon freshly ground black pepper
  • 1 jalapeño, chopped finely
  • 1 Teaspoon finely chopped garlic
  • 2 Tablespoons chopped cilantro or dill
  • 3 Tablespoons lemon or lime juice
  • 1 Cup diced tomatoes

Directions

In a large bowl, combine all ingredients except for the artichoke bottoms. Toss well until evenly mixed. Chill the salsa in the refrigerator. Then, fill each artichoke bottom with salsa.

Nutritional Facts

Sugar
1g
1%
Carbohydrate, by difference
4g
3%
Protein
1g
2%
Vitamin C, total ascorbic acid
4mg
5%
Calcium, Ca
13mg
1%
Fiber, total dietary
1g
4%
Fluoride, F
1µg
0%
Folate, total
4µg
1%
Magnesium, Mg
1mg
0%
Phosphorus, P
6mg
1%
Sodium, Na
120mg
8%
Water
6g
0%

Artichoke Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Artichoke Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals. Root vegetables, however, should be slowly braised or boiled for in order to ensure their inside is cooked as well as their outside.