TOMATO SALAD STUFFED ARTICHOKES

3 globe artichokes

Pare and steam the globe artichokes for 30-40 minutes or until you can pierce the stem easily with a sharp knife.

While the artichokes are steaming mix the following ingredients in a bowl:

1/4 c. lemon juice

3 c. diced tomatoes

1/4 sweet onion, finely chopped

1-2 garlic cloves, minced

1/4 c. parsley, finely chopped

1/2 c. basil leaves, thinly sliced into ribbons

1 T extra-virgin olive oil 

3/4 t. salt (we like Sea Veg Salt)  

1/2 t. onion powder

When the artichokes are done and cool enough to handle.  Cut the stems off flat with the base of the artichokes.  Dice the stems into tiny pieces and add them to the tomato mixture. Gently pull the leaves outward from the center.  Remove the center bud of the artichoke.  Save the bud for enjoying later.  Be careful not to pull the artichoke apart completely but open it up wide enough to make a bowl like cavity.  Carefully reach into the artichoke with a small spoon or knife and remove the hairy portion of the artichoke heart.  Discard the hairy portion in the compost.  

Now fill the cavity of the artichoke with the tomato mixture.  You are ready to serve!  Be sure to make a dip as once the center salad is eaten you will still have the joy of eating the bowl!