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

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.