2 cups water
2 tablespoons + 1 teaspoon fresh lemon juice, divided
2 artichoke hearts, chopped
1/4 cup avocado, chopped
1/4 cup fresh tomatoes, chopped
3 tablespoons chopped black olives
1 tablespoon chopped onions
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1 lemon, sliced, for garnish
1. Trim the thorns from the artichoke leaves with a pair of scissors and trim the bottoms, so they will stand upright. In a medium-sized saucepan, simmer the artichokes in water and 4 teaspoons of the lemon juice over medium heat.
2. The artichokes are done when the leaves pull out easily, about 50 to 60 minutes. Remove from the water and let cool. Gently pull out the center leaves and scoop out the fuzzy choke with a spoon.
3. Combine the remaining ingredients in a small mixing bowl and stir well. Spoon the stuffing mixture into the centers of the artichokes and garnish with lemon slices.
Easy and yummy!