Category: Salsa

1 lb Tomatoes -- seeded and

Diced

1/2 cup Chopped red onion

2 1/4 oz Sliced ripe olives -- 1 can

6 oz Marinated artichoke hearts

2 tbsp Lemon juice

2 Garlic cloves -- finely

Chopped

3 tbsp Chopped fresh basil

1/4 tsp Crushed hot red pepper

Flakes

1/4 tsp Salt

1/8 tsp Ground black pepper

In a medium bowl, combine (2 large) tomato, onion and olives. Slice artichoke hearts, reserving marinade. Stir sliced artichoke hearts into tomato mixture; set aside. In a small bowl, whisk together lemon juice, garlic, basil, pepper flakes, salt, black pepper, and 2 Tbsp. artichoke marinade. Gently mix dressing with tomato mixture. Serve with roast or barbecued chicken.



Posted to MC-Recipe Digest V1 #145



Date: Tue, 9 Jul 1996 14:22:07 -0700 (PDT)



From: PatH <phannema@wizard.ucr.edu>



Recipe By : California Tomato Commission (July 1996)