I remember trying artichokes for the first time about 12 years ago.  It was at a restaurant in a pasta dish.  I immediately hated it.

Thank goodness I’m always a believer in trying things again!  Except for olives…olives will always be disgusting.

But artichokes…love!

This artichoke & tomato salsa is obviously very different from traditional salsa.  It’s also very versatile!

I enjoyed this salsa:

–with preztels
–on salad, in lieu of dressing
–on top of fish
–in a veggie wrap

Artichoke & Tomato Salsa

Recipe slightly adapted from Oxygen Magazine, May 2012

Ingredients:

2 cups marinated artichoke hearts, drained & chopped
3 Roma or plum tomatoes, chopped
2 tablespoons red onion, diced
1 garlic clove, minced
1 tablespoon capers
2 tablespoons fresh basil, chopped
sea salt & pepper, to taste

Instructions:

Mix all ingredients together into a bowl.

Serve!