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Artichoke Salsa



  • 1 (6.5 ounce) jar marinated artichoke hearts
  • 1/4 cup pitted ripe olives, chopped
  • 2 tablespoons red onion, chopped
  • 3 medium plum tomatoes, chopped
  • 1 garlic clove, pressed
  • 2 tablespoons fresh basil leaves
  • Salt and pepper to taste


  1. Drain and reserve marinade from artichokes. Chop artichokes and other ingredients.
  2. Pour marinade (some or all) onto veggies.
  3. Serve with tortilla chips.

Recipe credit: Pampered Chef


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