Recipe by Julie Dumford
"A wonderful, light salsa recipe given to me by my friend J.C., who claims she can't cook!"
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1 (6.5 ounce) jar
marinated artichoke hearts, drained and chopped
roma (plum) tomatoes, chopped
chopped red onion
chopped black olives
chopped fresh basil
salt and pepper to taste
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.
As written this recipe really fell flat for us. I was unable to salvage it, try as I may. Quite a disappointment.
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!!!!
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.
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.
Wonderful recipe. Served this in Endive leaves. Best at room temperature.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 25
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