Reviewed: Aug. 9, 2006

A little hard to eat because it's pretty chunky... but it tasted wonderful, so who really cares? :-) Thanks!

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Michelle

Cooking Level: Professional

Home Town: Highland Village, Texas, USA

Living In: Burbank, California, USA

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Reviewed: Aug. 1, 2006

Everyone LOVED this salsa! Light and full of flavor.

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Delana

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 5, 2006

So so. Not quite what I was expecting. Jalepenos, cilantro (instead of the basil), green peppers, and lime and lemon juice would make this much more exciting.

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LEASTMAN

Cooking Level: Intermediate

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Reviewed: Jun. 3, 2006

This disappeared in a flash! I almost ate half of it before serving it to my guests. The basil MUST be fresh for this.

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grrlgab

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: May 29, 2006

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.

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OODLES_OR

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Salem, Oregon, USA

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Reviewed: May 1, 2006

Very good! I did not change a thing. Everyone loved this salsa. I will make again!!

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Kel belle

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Reviewed: Mar. 17, 2006

This salsa is great and fresh tasing! Highly recommended. Made it for work and it was the biggest hit!

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DABROSE

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Reviewed: Feb. 20, 2006

I added extra fresh basil and some olive oil and served over toasted French bread to make a delicious bruchetta! Everyone loved it. The fresh basil is key though -- I wouldn't make it without that ingredient.

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Paula

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Reviewed: Feb. 18, 2006

Love artichokes, had to make it. Great color, had to photograph it. It lacked a little TA-DA!! Just bland. Not enough Italian herbs. I added McCormick's Grinders of Italian Herbs and Sea Salt. Will wait to summer growing season to make this with oregano, basil, parsley, ect. What ever your taste buds feel like. Fresh herbs will be the best. Also fresh grated Parmesan cheese enough to see it in every scoop. This is a great base just add your flavors. At the Super Bowl party we served it on thinly sliced Italian bread, like a Bruschetta. TASTY!! YuM!!!!

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damnyankee

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Sheffield, Alabama, USA

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Reviewed: Feb. 6, 2006

This is a simple recipe which is simply outstanding! I found it because I was looking for gluten-free appetizers, and this was a hit. I now make piles of it and keep it around - you can use it just like you would a more tomato based salsa, in addition to serving it as an appetizer.

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csc228

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Reviewed: Jan. 29, 2006

VERY GOOD!!!!!!!!! taste fresh my brother dosent like olives and at first he didnt know olives were in it and when I told him he didnt care, he kept eating. Everyone I have made this for has LOVED it even my husband and he is hard to please

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ALICIAKAY

Cooking Level: Expert

Living In: Arlington, Texas, USA

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Reviewed: Jan. 29, 2006

I basically used this recipe as an ingredient guide-- i used at least 8 plum tomatoes, a can of olives, a can of artichoke hearts... Just served it at a party and it's all gone.. My fiance threatened to leave me if i don't make it again-- This is more a bruschetta topping than a salsa in my opinion so I served with baguette and wet mozzerella-- would also be good if you added capers to it (or subbed for olives)

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SHNICKYY

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Reviewed: Jan. 21, 2006

This was very good. I suggest chilling it over night before serving. It had a very strong garlic taste so, if you are not a huge fan I would reduce the measurement to 1/2 tablespoon. We love garlic so it was perfect as is.

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Brandee

Cooking Level: Expert

Home Town: Bath Springs, Tennessee, USA

Living In: Jackson, Tennessee, USA

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Reviewed: Dec. 19, 2005

This was devoured at a recent Christmas party. I plan to make some more for Christmas Eve snacking.

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Mary

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Dec. 5, 2005

Easy and delicious! I made in my food processor; if you use a processor I recommend chopping the onion, tomato, olives and basil and then adding the artichoke hearts at the end. They only need 1 or 2 pulses to chop them coarsely, otherwise they get too fine and the texture of the salsa is not as good. I also added feta cheese and served with pita chips and blue corn tortilla chips. Everyone raved about this yummy dip.

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DTSCEP

Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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Reviewed: Nov. 19, 2005

Oh so good!! Rave reviews from all who tried it!

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CANRUNGREEN

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Reviewed: Nov. 6, 2005

By itself with chips it wasn't very good. Going to try and use it up in tacos. Wan't make again

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RACHEL1070

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Oct. 25, 2005

This was some of the best salsa I have ever had. I did add some hearts of palm and I used cilantro instead of basil but it was still incredible. This will be served at my wedding on Saturday.

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MELONDECA

Home Town: Columbus, Ohio, USA

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Reviewed: Aug. 10, 2005

Amazing! I served mine with blue corn chips. I'll never go back to the bottled stuff again!

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NatGo

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Aug. 8, 2005

This is such a winner. I've made it with hearts of palm in place of artichokes as well and it's very good that way too Any leftovers can be used as a room temp pasta sauce. I also added crumbled feta cheese and double the amount of fresh basil

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phoneman30

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