30 May, 2015

Artichoke Salsa

Lemon brightens this refreshing Artichoke Salsa. I nicknamed this dish "Costco Salsa" because that's where I buy the Kalamata olives and the capers at unit costs considerably lower than the grocery. I also use the larger jars (about 32-oz / 944ml) of olives and capers when making Olive Salad (recipe to come). 

Assembling staples

Artichoke Salsa ingredients (12)
Makes about 4- to 5-cups
2 (14-oz) cans store brand quartered artichokes in brine (not marinade), rinsed and well-drained
5 Roma tomatoes, seeded and diced
1/2 cup Gia Russa Kalamata Pitted Olives, drained and coarsely chopped (Costco or Amazon)
1/4 cup Casa Mediterranea Non-Pareilles Capers, drained and lightly chopped (I used Wüsthof Kitchen Shears to cut.)
1/2 cup finely diced red onion, about 1/4 of large onion
3 garlic cloves, finely minced (I use 1.5 tsp from jar.)
Zest of one lemon
Freshly-squeezed juice from one lemon
Lemon pepper
Handful fresh basil
2 Tbsp extra-virgin olive oil

For serving
Choice of cracker or baked chip or
Wraps (I like Mission® Garden Spinach Herb with this.) or
Fresh cheese tortellini cooked until al dente for salad or entree

As sandwich filling, add 1 (4-oz) pkg crumbled feta cheese. 

Ingredients before tossing with olive oil

Artichoke Salsa Directions
Prepare base
Chop rinsed and drained artichoke quarters into bite-size pieces. Place in large bowl with the next eight ingredients (through lemon-pepper).

Chiffonner the fresh basil and add to bowl. See technique for cutting chiffonades via Fine CookingThe Kitchn or The Pioneer Woman.

Marinate and serve
Pour over the olive oil and toss to distribute. Set aside, covered, ten (10) minutes or longer to allow the flavors to develop and blend.

Serve at room temperature as a condiment, wrap sandwich filling, or salad, on its own or with cooked fresh tortellini.

Artichoke Salsa Notes

Artichoke Salsa (aka "Costco Salsa") ready to serve

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Appetizers and Snacks > Cold dips / spreads > Salsas

Page Last Modified 13 June 2016

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