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!
