Artichoke Apple Salsa
|Lemons||4 , juiced|
|Peanut oil||1 1⁄2 Teaspoon|
|Green apples||2 , peeled, cored and diced|
|Roma tomatoes||3 , blackened and diced|
|Diced poblano pepper||1⁄4 Cup (4 tbs), roasted, peeled, and seeded|
|Minced fresh mint||1 Tablespoon|
|Extra virgin olive oil||1 Tablespoon|
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 min-utes 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'l 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, together with remaining ingredients, and combine thoroughly.