Artichoke hearts and olives produce a delicious briny flavor which comes to life when mixed with the sweet Italian pairing of roma tomatoes and fresh basil. Try this contemporary salsa with baked pita chips or cut up veggies. This recipe comes to us from Patrice of Circle B Kitchen.
1 14 ounce can artichoke hearts, drained and chopped
3 roma tomatoes, seeded and chopped
2 tablespoons red onion, chopped
1/4 cup kalamata olives, sliced
1 tablespoon garlic, chopped
salt and pepper, to taste
3 tablespoons fresh basil, chopped
1-2 tablespoon extra virgin olive oil
1/4 cup grated parmesan cheese*
Mix the artichoke hearts, tomatoes, red onion, olives, garlic and basil together in a medium sized bowl. Season with salt and pepper to taste.
Stir the grated cheese into the salsa if using. Add enough olive oil so that the salsa reaches desired consistency.
Cover and refrigerate for 20-30 minutes before serving, or until flavors have melded to preference.