Artichoke Salsa

  • Artichoke Salsa

    1 can artichoke hearts, drained and chopped, but reserve 2 T. marinade
    1/2 c. black olives, sliced
    1/2 c. grape tomatoes, sliced
    2 cloves garlic, minced
    2 T. fresh basil, finely chopped
    1-2 T. capers
    3 green onions, thinly sliced
    1 jalapeno, seeded and diced
    salt and pepper to taste


    • Combine all ingredients in a large bowl and mix well
    • Cover & refrigerate for at least half hour before serving