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Artichoke Salsa 1 jar (6.5 oz.) marinated artichoke hearts, drained 1/4 c. pitted ripe olives, chopped
2 tbsp red onion, chopped 3 medium plum tomatoes, coarsely chopped 1 garlic clove, pressed 2 tbsp fresh basil leaves, snipped salt and pepper to taste serve w/pita bread triangles or crisp baguette slices. In my version.... *I like to use 1/2 marinated artichoke crowns (if I can find them) & 1/2 hearts -- it's a good mix. *I tend to omit the olives (just my personal
preference).
*I use whatever tomatoes are ripe.
*I add back some of the liquid drained from
the marinated artichoke hearts.
*If I need a little more liquid, I add a
splash of our favorite Italian dressing (Bernstein's); this is especially
necessary if I use this recipe over pasta -- as in a salad.
*enjoy!
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