While cleaning out my pantry, I found a jar of marinated artichoke hearts I bought at Aldi. 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. That Hot Artichoke Dip is always a favorite, but my hips and arteries are telling me to skimp on fat and calories. Goodbye Hot Artichoke Dip (at least for this week).
Now this Artichoke Salsa is perfect for healthy eating. I’ve been trying to use up a garden full of tomatoes. With a fridge full of my usual fresh salsa, I thought I would just try to combinine the jar of marinated artichokes with my Fresh Tomato and Jalapeno Salsa. I added some fresh basil and parsley and ta-dah–a marriage made in heaven!
Surprise–Artichokes are Good For You
This Artichoke Salsa is not only tasty, 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. So combining both turned out to be a genius idea. (Patting myself on the back.)
Eating artichokes may reduce your risk for heart disease, cancer and Alzheimer’s. And who can’t benefit from that?
If you aren’t sold yet, how about artichokes being low in calories yet high in fiber and protein. Perfect for weight loss and digestion overall. They may even better than the “hair of the dog that bit you” for hangover relief. Somebody let me know if it works.
Just remember, when you’re eating Artichoke Salsa, try to keep the chips you’re scooping with to a minimum. I can’t come up with any health benefits to those, but I’m still looking. I’ll keep you posted.
The black olives are optional. You either love them or hate them. Despite their high sodium content, there’s some nutritional value. But it’s your choice to add or not.
The basil and parsley are also loaded with antioxidants and natural anti-inflammatories. So your cells and arteries will be thanking you with every bite.
How to Make It
I love chopping vegetables. I find it therapeutic. But when time crunched, out comes my food processor. Toss in he ingredients in the bowl and pulse away. Be careful not to over process if using a food processor. It can get extra liquidy super fast. You’ll have Artichoke Salsa Gazpacho within seconds. (Maybe that’s a new recipe?).
You can use a can of plain artichoke hearts, but the flavor will not be the same. Not even close. Trust me, I’ve tried it. It will work, but you’ll have to adjust the flavors by adding olive oil, herbs, and seasonings. And there goes quick and easy.
Another hint, the outer leaves of the artichoke hearts often times don’t want to chop very well. And if they don’t chop easily, they don’t chew easily either. Remove them before making the salsa and definitely before serving it. They’re easy to spot in the mixture.
- 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.