4 quarts water
Juice of 4 lemons
1 teaspoon salt
10 baby artichokes
1-1/2 teaspoons peanut oil
2 green apples, peeled, cored and diced
1 teaspoon sugar
3 Roma tomatoes, blackened and diced
1/4 cup diced poblano chile, roasted, peeled and seeded
1 tablespoon minced fresh mint
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
Bring the water, lemon juice and salt to a boil in a large stockpot. Submerge the artichokes with a weight and cook for about 20 minutes or until tender at the base. Remove the cooked artichokes and let cool. Peel off and discard the hard leaves, exposing the soft leaves and the choke. Cut into quarters (there should be about 1 cup); transfer to a mixing bowl. Heat the peanut oil in a saute' pan and saute' the apples with the sugar over medium-high heat for about 5 minutes or until soft but still firm. Add to the mixing bowl along with the other ingredients and combine thoroughly. Yield: about 2-1/4 cups
- contributed by TJ, Irvine, CA
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