Source: Adrienne Meier, Ocean Mist Farms
4 grilled Ocean Mist Artichokes, cut into halves
1 can (15 ounces) pineapple chunks (or two cups fresh)
3 Green Onions, chopped
1 large Mango peeled and cubed
1/2 cup of fresh chopped Italian parsley
1 cup roasted red bell pepper, chopped
2 tablespoons of lime juice
garlic salt and pepper to taste
In a food processor, add pineapple, Green Onions, mango, parsley, red pepper, lime juice, garlic salt and pepper. Pulse until salsa is well combined but still has small chunks.
Fill Artichoke halves with salsa and serve chilled.