Artichoke Salsa Recipe


  • 1 can (14 1/2 ounces) petite cut, diced tomatoes with jalapeños
  • 1 can (14 ounces) artichoke hearts, drained and finely chopped
  • 1/4 cup finely diced red onion
  • 2 cloves garlic, minced
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoon extra-virgin olive oil
  • 1 teaspoon red-wine vinegar


Salsa Doesn’t Have To Mean “South Of The Border.” This One Is 100 Percent Italian, Loaded With Tomatoes And Artichokes (1/4 Cup Of Vegetables, And All The Nutrients They Provide, In Each Portion) And Flavor. Serve It On Slices Of Whole-grain Toast,

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