Artichoke Salsa

Artichoke Salsa

132
Julie Dumford 0

"A wonderful, light salsa recipe given to me by my friend J.C., who claims she can't cook!"

Ingredients 10 m {{adjustedServings}} servings 52 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 52 kcal
  • 3%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 6.8g
  • 2%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 278 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. In a medium bowl, mix together the artichoke hearts, tomatoes, onion, olives, garlic, salt, and pepper. Serve chilled, or at room temperature, with tortilla chips.
Tips & Tricks
Spicy Bean Salsa

This spicy salsa stars black beans, corn, and a tangy dressing.

D's Famous Salsa

This salsa is easy and so zesty, it's like a fiesta in your mouth.

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Reviews 132

  1. 162 Ratings

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DTSCEP
12/5/2005

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.

damnyankee
2/18/2006

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!!!!

OODLES_OR
5/29/2006

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.