Artichoke Salsa Recipe -
Artichoke Salsa Recipe
  • READY IN 10 mins

Artichoke Salsa

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1.25 cups Change Servings
  • PREP

    10 mins

    10 mins


  1. 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 More Reviews

Most Helpful Positive Review
Dec 05, 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.

Most Helpful Critical Review
Jul 05, 2011

As written this recipe really fell flat for us. I was unable to salvage it, try as I may. Quite a disappointment.

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!!!!

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.

Jan 25, 2004

I used dried basil & omitted the black olives as I'm not a big olive fan. It has a nice strong garlic taste. If you bring this to a party, I'd suggest doubling the recipe. Also just before serving, I'd drain it as it gets liquidy from the tomatoes. I served it with blue organic corn chips at a party but I noticed some people just eating it with a fork.

Dec 07, 2003

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

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.

May 19, 2004

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.


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  • Calories
  • 52 kcal
  • 3%
  • Carbohydrates
  • 6.8 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.8 g
  • 4%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 278 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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