Artichoke Salsa

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Artichoke Salsa
from Janet Jackson, Campbell, CA

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. 



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