Artichoke Olive Salsa

    (171)
    10 minutes

    This is a wonderful, light articoke salsa recipe that gives a new taste to an old favourite! Serve it with tortilla crisps, or as a condiment.


    164 people made this

    Ingredients
    Serves: 5 

    • 180g tinned artichoke hearts, drained and chopped
    • 3 large plum tomatoes, diced
    • 2 tablespoons diced red onion
    • 4 tablespoons diced black olives
    • 1 tablespoon diced garlic
    • 2 tablespoons chopped fresh basil
    • salt and pepper, to taste

    Directions
    Preparation:10min  ›  Ready in:10min 

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

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    Reviews and Ratings
    Global Ratings:
    (171)

    Reviews in English (140)

    by
    83

    Easy and delicious! I made in my food processor; if you use a processor I recommend chopping the onion, tomato, olives and basil and then adding the artichoke hearts at the end. They only need 1 or 2 pulses to chop them coarsely, otherwise they get too fine and the texture of the salsa is not as good. I also added feta cheese and served with pita chips and blue corn tortilla chips. Everyone raved about this yummy dip.  -  05 Dec 2005  (Review from Allrecipes USA and Canada)

    by
    75

    Love artichokes, had to make it. Great color, had to photograph it. It lacked a little TA-DA!! Just bland. Not enough Italian herbs. I added McCormick's Grinders of Italian Herbs and Sea Salt. Will wait to summer growing season to make this with oregano, basil, parsley, ect. What ever your taste buds feel like. Fresh herbs will be the best. Also fresh grated Parmesan cheese enough to see it in every scoop. This is a great base just add your flavors. At the Super Bowl party we served it on thinly sliced Italian bread, like a Bruschetta. TASTY!! YuM!!!!  -  18 Feb 2006  (Review from Allrecipes USA and Canada)

    by
    46

    I made this for my co workers this past week. Everyone raved about it. Some people do not like cilantro so this was the perfect salsa for them. I would definitely suggest doing at least a double batch if not even a triple batch, as it goes very quickly. I also chopped it ever so lightly in my food processor so that the "chunks" were not so large...more bite size and easier to "scoop" up. Thanks for a grrreat recipe.  -  29 May 2006  (Review from Allrecipes USA and Canada)

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