Olive Relish Stuffed Artichokes

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Olive Relish Stuffed Artichokes

 

1 cup chopped black, pitted olives

1 medium-sized zucchini, finely chopped

1/2 cup diced jicama

1/2 cup diced red bell pepper

2 tablespoons minced shallots

2 tablespoons garlic-flavored olive oil

2 tablespoons fresh lemon juice

1/2 teaspoon sea salt

1/4 teaspoon ground red pepper

2 large artichokes, cooked and chilled

 

In a medium bowl, combine all ingredients (excluding the artichokes); mix well.

Set aside.

Spread artichoke leaves until center cone of leaves can be removed. Remove and

discard center cone and scrape out purple leaves and fuzz with a spoon. Fill

leaves and center with the olive relish.

Makes 2 servings.