Artichoke Salsa

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


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.

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