Tuesday, September 14, 2010

Artichoke Olive Salsa

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This recipe came in the weekly emails I receive from the Meatless Monday website. It sounded so delicious I just had to try it. It's really easy, and looks gorgeous.  Perfect as a starter to an Italian or Mediterranean themed meal. Serve with crusty bread or pitas, or as a topping for bruscetta.

Ingredients: (serves 6)

1 (14 ounce) cans artichoke hearts, drained and chopped
3 roma tomatoes, seeded and chopped
2 tablespoons red onions, minced
1/4 cup kalamata olive, sliced
1 tablespoon garlic, minced
salt and pepper, to taste
3 tablespoons fresh basil, chopped
1 -2 tablespoon extra virgin olive oil
Prep Time: 10 mins

Total Time: 10 mins

1. Mix the artichoke hearts, tomatoes, red onion, olives, garlic and basil together in a medium sized bowl.
2. Season with salt and pepper to taste.
3. Add enough olive oil so that the salsa reaches desired consistency.
4. Cover and refrigerate for 20-30 minutes before serving.
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