Artichoke Salsa

2 nights ago, my good friend Megan and her husband came over for an “appy-style” supper. We had a gluten-free, vegan smorgasbord. It was delicious! Megan is an amazing cook. She supplied avocado spring rolls, “cheater” samosas, dolmathes and crunchy tofu. Unbelievable. She converted me into a tofu lover!

My contributions were salad rolls, roasted chickpeas, kale chips, and of course, this recipe.

This is the easiest recipe to throw together, can be done the night before, and tastes so fresh and summery! I went a little light on the garlic this time (used 1 tsp instead of 1 tbsp) because of Megan’s husband’s allergies, and I think I almost liked it better. I know it’s shocking that I’m saying I like less garlic. However, with less garlic, you noticed less zing from the spice of the garlic, and more of the artichoke flavors.

Recipe courtesy of allrecipes.com.

Print Recipe

5 from 1 vote

Artichoke Salsa

Course: Appetizer

Servings: 8 -10 servings

Author: The Gourmet Housewife

Ingredients

• 1 6.5 ounce jar marinated artichoke hearts, drained and chopped
• 3 roma plum tomatoes, chopped (I used tomatoes on the vine this time, which were equally tasty)
• 2 tbsp chopped red onion
• 1/4 cup chopped black olives
• 1 tbsp chopped garlic
• 2 tbsp chopped fresh basil
• salt and pepper to taste

Instructions

• In a medium bowl, mix together all above ingredients. Serve chilled, or at room temperature with tortilla chips.