Artichokes with Shrimp Salsa

Artichokes with Shrimp Salsa is a fresh and unusual appetizer, and may be made up to a day ahead, which makes it a likely candidate for a super bowl gathering. The artichokes may be cooked and prepared, then the leaves kept tightly covered in the refrigerator. The salsa, as well, may be prepared ahead and kept, covered, in the refrigerator. Drain any excess liquid from salsa before placing a spoonful of salsa on each artichoke leaf. The basic kitchen skill of peeling and seeding tomatoes is presented at the end of this recipe. Once you know this simple procedure you will find many uses for peeled and seeded tomatoes (both the peel and the seeds are unattractive in a recipe, and take away from the fresh tomato flavor).

Makes 36 Hors D’oeuvres


• 1/4 pound small cooked shrimp
• 1 large tomato, peeled, seeded and chopped*
• 1/2 green bell pepper, chopped
• 2 scallions, sliced
• 1 1/2 tablespoons fresh cilantro
• 1 tablespoon diced canned (mild) green chilies
• 1 1/2 teaspoons fresh lemon juice
• 1 clove garlic, minced
• 1/4 teaspoon dried oregano
• 1/8 teaspoon ground cumin
• 1/8 teaspoon black pepper
• 1 large or 2 medium artichokes, cooked until tender


• Combine all ingredients except artichokes. Let salsa set in refrigerator for at least 2 hours to allow flavors to develop.
• Carefully remove leaves from artichoke(s) and pick out the 36 best leaves. Place approximately 1 tablespoon of the salsa on each artichoke leaf. Arrange on a platter and serve.

*To peel and seed tomatoes, immerse them in rapidly boiling water for one to two minutes. Immediately plunge into cold water, then peel skins off tomatoes– the skins will literally fall away from the sides. Cut skinned tomatoes in half horizontally: squeeze out seeds and discard. The tomatoes are now ready to chop.


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This recipe is by Betty’s Organics friend and customer Terri Pischoff Wuerthner, a Sonoma County food writer specializing in recipe development and testing –
Artichokes with shrimp salsa