Artichoke Salsa

SUBMITTED BY: Julie Dumford PHOTO BY: damnyankee

"A wonderful, light salsa recipe given to me by my friend J.C., who claims she can't cook!"

PREP TIME	10 Min
READY IN	10 Min

SERVINGS & SCALING

Original recipe yield: 1.25 cups

USMETRIC

About scaling and conversions

INGREDIENTS

1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
3 roma (plum) tomatoes, chopped
2 tablespoons chopped red onion
1/4 cup chopped black olives
1 tablespoon chopped garlic
2 tablespoons chopped fresh basil
salt and pepper to taste

READ REVIEWS (64)

DIRECTIONS

In a medium bowl, mix together the artichoke hearts, tomatoes, onion, olives, garlic, salt, and pepper. Serve chilled, or at room temperature, with tortilla chips.

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REVIEWS

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Reviewed on Dec. 7, 2003 by TLYONS

Wonderful recipe. Served this in Endive leaves. Best at room temperature.

8 users found this review helpful

Reviewed on May 19, 2004 by ACGERBERICH

Took this to a yoga potluck party and it was an instant hit. Disappeared in all of 15 minutes! Served it with organic tortilla "dipper" chips and I added extra garlic to make it more exciting.

5 users found this review helpful

Reviewed on May 29, 2006 by OODLES_OR

I made this for my co workers this past week. Everyone raved about it. Some people do not like cilantro so this was the perfect salsa for them. I would definitely suggest doing at least a double batch if not even a triple batch, as it goes very quickly. I also chopped it ever so lightly in my food processor so that the "chunks" were not so large...more bite size and easier to "scoop" up. Thanks for a grrreat recipe.

4 users found this review helpful

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