Circle B Kitchen
1 can artichoke hearts, drained and chopped
3 roma (plum) tomatoes, seeded and chopped
2 tablespoons chopped red onion
1/4 cup sliced kalamata olives
1 tablespoon chopped garlic
2-3 tablespoons chopped fresh basil
1 or 2 tablespoons extra virgin olive oil
salt and pepper to taste
¼ cup grated parmesan or romano cheese
Tortilla chips, crostini or potato chips for dipping
Directions
In a medium bowl, mix together the artichoke hearts, tomatoes, basil, onion, olives, garlic, salt, and pepper. Stir in the grated cheese and enough olive oil to create a good salsa texture. Cover and refrigerate for 20-30 minutes before serving.