Artichoke & Olive Salsa
The most popular dish at my wrap party for our middle aged mom tennis team wasn’t hard to figure out. There was a constant small crowd at the corner of my kitchen counter.
“Have you tried this?,” someone would ask every few minutes.
Then we would hear, “who made this?”
It was my dear friend Natalie who brought a freshly made artichoke and olive salsa. Natalie tends to, not only knock it out of the park with her outfits and hostess gifts, but she always brings the best dish to parties.
"Oh, it's just a Pampered Chef recipe," she told us.
We were all hooked.
And when I searched for it online, I couldn't find it anywhere. Except for a random photo someone posted on Pinterest without instructions. So, I recreated this salsa with a few little changes to the exact ingredients and to the amounts included.
When you see "bring a dish to share" in a large group text, it can induce a little panic. But, I guarantee this Artichoke and Olive Salsa will become your go-to dish. It's so refreshing and pairs perfectly with tortilla chips or crackers.
Enjoy! .... And thank you to Natalie to for introducing me to my new favorite party trick.
WHAT YOU’LL NEED
Artichokes - a jar or can will do just fine. I haven't found a brand that sticks out as better than another.
Castelvetrano Olives - these are the gorgeous green olives. Even my husband who despises olives loves this variety. It's mild and smooth.
Red Onion - red onions are more mild than the other varieties and perfect for salsa. It also adds a colorful punch.
Cherry Tomatoes - whenever possible, I use cherry tomatoes. The flavor is much richer, unless you are getting a straight from the garden Roma or Beefsteak tomato.
Garlic - Is there anyway you can get a fresh from the garden garlic bulb. IYKYK. Do yourself a favor. Get to a farmer's market and get a freshly pulled garlic. You'll never go back to "jarlic" (diced already in a jar).
Basil - Once again, fresh is best, especially with this dish. The flavor adds that final punch to the entire recipe.
THE RECIPE: ARTICHOKE & OLIVE SALAD
The hit of any party! The combination of artichoke and olives is refreshing and full of flavor. It's the dish the entire party will gather around. Dairy free, gluten free and inexpensive.
INGREDIENTS
1 14 oz can quartered artichokes
1/2 cup castelvetrano green olives
1/2 cup cherry tomatoes diced
1/2 red onion (diced)
1 clove garlic (minced)
8 leaves fresh basil (diced)
DIRECTIONS
Drain the liquid from the can or jar of artichoke quarters.
Dice the artichoke quarter, olives, red onion and tomatoes into small pieces.
Combine in a small bowl and mix.
Tear or shred basil leaves and add to the salsa mix.
Use a garlic press for the clove of garlic. Scrape the garlic from the press and add to the mixture. If you don't have a press, mince the garlic into the smallest pieces you can.
Add salt and pepper to taste (optional).
Serve at room temperature or cold. The salsa should last 2 - 3 days.
