Stuffed Artichoke Bottoms with Black Bean Salsa

Making a double batch of this lively black bean salsa to enjoy this week on eggs for brunch, as a snack after gardening with my favorite corn chips.  Do you have a favorite way to serve up black bean salsa?  Here is a creative and beautiful way to serve up  this favorite fiber filled salsa mostly because I have growing artichoke on my to-do list someday soon in the geodesic bio dome!   I hope you will enjoy this recipe as you celebrate Cinco De Mayo.

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Stuffed Artichoke Bottoms with Black Bean Salsa

Prep Time: 30 minutes

Total Time: 30 minutes


Stuffed Artichoke Bottoms with Black Bean Salsa


  • 1 cup black beans (no salt added) cooked and drained
  • 1 cup tomatoes medium-diced
  • 1 cup corn kernels (fresh or frozen)
  • 1/4 cup red onion finely chopped
  • jalapeno pepper finely chopped
  • 1 teaspoon garlic finely chopped
  • tablespoons lemon or lime juice freshly squeezed
  • tablespoons cilantro or dill (fresh) chopped
  • 1/4 teaspoon pepper freshly ground
  • 12 artichoke bottoms To avoid the tedious task of preparing bottoms from fresh artichokes, look for low-sodium canned and frozen varieties, such as Ruby (canned) and Green Giant (frozen).


  1. In a large bowl, combine all ingredients except artichoke bottoms.
  2. Toss salsa well until ingredients are evenly mixed.
  3. Chill salsa. Then, fill each artichoke bottom with salsa.
  4. Serve as appetizers.

Recipe and photo credit :  Executive Chef, Anthony Stewart, at Pritikin Longevity Center + Spa

[alert-announce]Are you trying any new recipes this May 5th? I’d love to hear your recipe traditions from Cinco De Mayo .  I love all the southwest flavors so I’m could totally make everyday at May 5th Celebration!

Happy Cinco De Mayo,




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