Artichoke Olive Salsa

  • Yield: 16 servings

Try this contemporary salsa with baked pita chips or cut up veggies.


1 (14-ounce) can artichoke hearts, drained and chopped
3 roma tomatoes, seeded and chopped
2tablespoons red onion, chopped
1/4cup kalamata olives, sliced
1tablespoon garlic, chopped
Salt and pepper
3tablespoons fresh basil, chopped
1 to 2tablespoon extra-virgin olive oil
1/4cup grated parmesan cheese (optional)


  1. Mix the artichoke hearts, tomatoes, red onion, olives, garlic and basil together in a medium sized bowl. Season with salt and pepper to taste.
  2. Stir the grated cheese into the salsa if using. Add enough olive oil so that the salsa reaches desired consistency.
  3. Cover and refrigerate for 20-30 minutes before serving, or until flavors have melded to preference.

Recipe by Patrice of Circle B Kitchencourtesy of Meatless Monday

Nutritional Info *per serving

  • Calories 28
  • Fat 1g
  • Saturated Fat -.1g
  • Cholesterol 0mg
  • Sodium 101mg
  • Potassium 149mg
  • Carbohydrate 4g
  • Fiber 2g
  • Sugars 4g
  • Protein 1g