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The Circle B Kitchen has been blogging since September, 2009.  We have loads of recipes and thoughts on food to share in the coming weeks and months, so come back and check in often!  We love hearing from you and hope you'll leave a comment or shoot an email our way.  Whether you have questions about a recipe or the site in general, please let us know...    Contact me at      pberry@circle-B-kitchen.com

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Our oldest daughter, Erin, has been riding, training and showing horses since she was a teenager.  She graduated from Colorado St. University with a degree in Equine Science and is now Financial and Administrative Manager for HETRA (Heartland Equine Therapeutic Riding Association), which provides therapy through horseback riding for children and adults with disabilities such as cerebral palsy, spina bifida, muscular dystrophy, cystic fibrosis, brain tumors, head injuries, blindness, autism, and strokes.  For more information or to donate to this amazing cause, please visit http://www.hetra.org/ .



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Artichoke Salsa

Artichoke salsa…I love those 2 words together, and boy, do we love this salsa!  We’re talkin’ here about chunks of artichoke, tomato, olives, basil, a little onion and garlic, all brought together with fragrant olive oil and parmesan cheese.  Oh my.  

What else can I say?  Super Bowl?  Perfect.  How ‘bout an hor d’oeuvre for that special Valentine’s dinner you’re planning?  Splendid.  How ‘bout sitting in the corner with a bowl of this and a bag of chips on Saturday afternoon when it’s raining (or snowing) and you aren’t going anywhere anyway.  Mmmmmm.

Artichoke Salsa
For a printable recipe, click here

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.

Reader Comments (1)

This looks delicious, fresh and perfect :)

February 8, 2010 | Unregistered CommenterCherine

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