About this recipe: A wonderful, light salsa recipe given to me by a friend who claims she can't cook! Serve with tortilla crisps, or as an accompaniment to chargrilled chicken.
This was very quick to prepare and went down a treat - I served it with corn chips as the tortillas were quite pricey. As it is quite chunky, although mine was not nearly as chunky as the one in the photo, I provided a small plate and fork for the guests which was helpful. - 27 Dec 2009
Easy and delicious! I made in my food processor; if you use a processor I recommend chopping the onion, tomato, olives and basil and then adding the artichoke hearts at the end. They only need 1 or 2 pulses to chop them coarsely, otherwise they get too fine and the texture of the salsa is not as good. I also added feta cheese and served with pita chips and blue corn tortilla chips. Everyone raved about this yummy dip. - 05 Dec 2005 (Review from Allrecipes US | Canada)
Love artichokes, had to make it. Great color, had to photograph it. It lacked a little TA-DA!! Just bland. Not enough Italian herbs. I added McCormick's Grinders of Italian Herbs and Sea Salt. Will wait to summer growing season to make this with oregano, basil, parsley, ect. What ever your taste buds feel like. Fresh herbs will be the best. Also fresh grated Parmesan cheese enough to see it in every scoop. This is a great base just add your flavors. At the Super Bowl party we served it on thinly sliced Italian bread, like a Bruschetta. TASTY!! YuM!!!! - 18 Feb 2006 (Review from Allrecipes US | Canada)