Stuffed Artichoke Bottoms with Black Bean Salsa

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Black Bean Salsa Pritikin Recipe

Stuffed Artichoke Bottoms with Black Bean Salsa

Make a double batch of our lively black bean salsa and enjoy in all sorts of ways, for example, as a topping for green salads, poultry, or fish, or blended with whole-grain rice.
Prep Time30 minutes
Total Time30 minutes
Course: Appetizer, Leftovers, Side Dish
Cuisine: Easy, Latin American, Vegan, Vegetarian
Yield: 12 people


  • 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
  • 1 jalapeno pepper finely chopped
  • 1 teaspoon garlic finely chopped
  • 3 tablespoons lemon or lime juice freshly squeezed
  • 2 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).


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