Instructions: To prepare artichoke bottoms cut off stems and discard.

Remove leaves until you reach pale yellow green ones.

Cut off top two thirds of each artichoke. With a tiny spoon scrape out fuzzy choke and rub artichokes with lemon halves.

Place artichoke bottoms in a large pot of water with lemon halves.

Bring to a boil reduce heat and simmer for about 7 minutes or until tender. Drain and let cool.

Cook corn in salted boiling water for 3 minutes.

Drain and let cool.

Combine all ingredients for corn salad. Spoon into artichoke bottoms.

Garnish each with a parsley sprig.

In artichoke anatomy bottoms are the same as hearts.

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