Ingredients

Adjust Servings:

	1 (14 ounce) can 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

Nutritional information

68.8

Calories

27 g

Calories From Fat

3 g

Total Fat

0.4 g

Saturated Fat

0 mg

Cholesterol

269.8 mg

Sodium

9.8 g

Carbs

4.2 g

Dietary Fiber

1.6 g

Sugars

2.8 g

Protein

111g

Serving Size

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Artichoke Olive Salsa

Name: Artichoke Olive Salsa
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: : 1; : 3; : 2; : 1/4; : 1; : 3; : 1 - 2

Features:

Cuisine:

American

This recipe came in the weekly emails I receive from the Meatless Monday website. It looked so delicious I just had to try it. Perfect as a starter to an Italian or Mediterranean themed meal. Serve with crusty bread or pitas.

30 min
Serves 6
Easy

Ingredients

1
3
2
1/4
1
3
1 - 2

Directions

Artichoke Olive Salsa, This recipe came in the weekly emails I receive from the Meatless Monday website It looked so delicious I just had to try it Perfect as a starter to an Italian or Mediterranean themed meal Serve with crusty bread or pitas

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Steps

1 Done	Mix the Artichoke Hearts, Tomatoes, Red Onion, Olives, Garlic and Basil Together in a Medium Sized Bowl.
2 Done	Season With Salt and Pepper to Taste.
3 Done	Add Enough Olive Oil So That the Salsa Reaches Desired Consistency.
4 Done	Cover and Refrigerate For 20-30 Minutes Before Serving.