In cleaning out my pantry, I found a jar of marinated artichoke hearts from Aldi sitting on the shelf, It was nearing its “Use By” date so I needed to do something with it. I love the deliciously creamy artichoke dip that’s been a popular appetizer ever since I can remember. This is the recipe that always comes to mind, Hot Artichoke Dip. But I really wanted to try and skip some of the fat and calories from my usual dip and create something healthy.
Since I’ve been trying to use up what seems like a garden full of tomatoes, and I have a fridge full of my usual fresh salsa, I thought I would just try to combining the two. I hunted around on the internet and found a couple of ideas. I then added some fresh basil and parsley from my garden, and Artichoke Salsa was born.
Surprise–Artichokes are Good For You
This Artichoke Salsa is not only delicious it’s actually good for you. Just like tomatoes, artichokes are loaded with antioxidants and phytonutrients. Some studies show that artichokes have more antioxidants than just about any other food out there.
Eating artichokes helps reduce your risk for heart disease, cancer and Alzheimer’s. Because they’re low in calories yet high in fiber and protein, artichokes can help with weight loss. Some believe artichokes are even better than the “hair of the dog that bit you” for hangover relief. I’m not sure about that one but may be worth a try?
Anyway, artichokes should be a healthy part of everyone’s diet. Just remember, when you’re eating Artichoke Salsa, try to keep the chips you’re scooping with to a minimum.
The basil and parsley are also loaded with antioxidants and natural anti-inflammatories. So your cells and arteries will have that much more protection against many health-stealing diseases.
How to Make It
This recipe for Artichoke Salsa is so easy to make.
When in the mood and have the time for chopping by hand, I’ll actually enjoy chopping ingredients. But I will admit this recipe does require some chopping. It’s easier to toss the ingredients into the bowl of a food processor and pulse away until all are well chopped and combined. Either method works and the end result is delicious. Just be careful not to over process if using a food process for this Artichoke Salsa.
You can use a plain old can of artichoke hearts, but the flavor will not be the same. Not even close, in fact (I tried it). It will work, but you’ll have to adjust the flavors by adding some olive oil and seasonings (Italian herbs work okay).
Another hint, Sometimes the outer leaves of the artichoke hearts don’t want to chop up very well. I find the inability to be chopped is a clue that they have a tough texture and are hard to chew, too. So, I remove them from the salsa or dip I’m making it.
- 1 6.5- ounce jar marinated artichoke hearts drained and chopped
- 3 Roma/plum tomatoes chopped
- ¼ cup chopped red onion
- ⅛-¼ cup chopped black olives depending on how much you like olives
- 1-2 cloves garlic minced
- 1 lime juiced
- 2 Tablespoons chopped fresh basil
- 1 tablespoon chopped parsley optional
- ½ teaspoon salt or to taste
In a medium bowl, COMBINE the artichoke hearts, tomatoes, red onion, black olives, garlic, lime juice, fresh basil, parsley and salt. SERVE with tortilla chips.