Sunday, May 29, 2011

Artichoke Salsa

6 ½ oz jar marinated artichoke hearts
½ c black olives
½ c grape tomatoes
2 cloves garlic
2 TBS fresh basil
1/8 tsp crushed red pepper flakes
Salt and pepper, to taste
Drain artichokes, reserving 2 TBS of the marinating liquid. Coarsely chop the artichokes, olives and tomatoes. Place in a small bowl. Finely mince garlic and basil. Stir into bowl along with seasonings and reserved marinade. Cover and refrigerate at least one hour before serving. Serve with pitas, pita chips, tortilla chips or bagel chips.
Ok, for those who know me, I almost ALWAYS have to put my touch on a recipe.  Since I was shopping in a hurry I didn't really read the recipe standing in front of the artichokes and bought plain by mistake, and the grape tomatoes were very unreasonable.  So below is what I really used -----

12 oz plain artichoke hearts, drained and chopped
2 1/2 oz can chopped black olives
1 can petite diced tomatoes, drained
2 cloves garlic
2 TBS fresh basil
Salt and pepper, to taste
A couple of squirts of fat free italian dressing (enough to bind it together)
I made the day before and let marinate.  We decided this would be wonderful over pasta, served warm or cold with chicken.

Eat at Home

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