If you are looking for a different salsa recipe that stands out from the rest, then you definitely need to consider this recipe for artichoke salsa. It’s strangely addictive and it has some of the same elements of a standard chunky salsa, but without the kick of hot peppers.

Artichoke salsa is tangy with a slight brininess to it. Not only can it be used as a salsa in which to dip chips, but it can be served as a garnish for fish, chicken or in seafood tacos and all sorts of things.

What you will love about this artichoke salsa recipe

I’m going to be really honest here. When it comes to olives, I’m very particular and, in general, I’m not a fan of olives. They have to be used in very specific and complementary ways in order for me to like them. While most recipes for artichoke salsa call for olives, my recipe does not! I think you are going to like my recipe better, unless you are an olive enthusiast.

Since I don’t want you to miss out on the briny flavor of olives in this artichoke salsa recipe, I do add jarred capers. This is a wonderful substitute for olives in this recipe since it doesn’t overpower the salsa at all, but it adds a little saltiness and brininess which colors this recipe with a layer of flavor that would otherwise be missing.

Let’s not forget that you are going to love how quick and easy this recipe is! Just a few chops with your knife and a toss with a spoon and it’s ready to serve!

Ingredients for artichoke salsa without olives

• Quartered Artichoke Hearts- For this recipe, you will need a 12 ounce jar of marinated quartered artichoke hearts. While some people prefer to use a fresh artichoke, I avoid doing so since preparing a fresh artichoke is a TON of work that I consider unnecessary. Your favorite brand of jarred artichokes will work just fine. I usually use the “Reese” brand of artichoke hearts.
  
• Jarred Capers- For the briny aspect of this recipe, we will be using capers. They come in very small jars and you don’t need many. I also buy the same “Reese” brand of capers. Capers are a Mediterranean flower berry that is pickled in a brine. It adds an aspect of saltiness with a slight hint of tartness to a recipe.
  
• Fresh Tomatoes- Fresh red tomatoes are important for this salsa recipe. Roma tomatoes, fresh grown garden tomatoes or tomatoes on the vine are preferable. The fresher the better!
  
• Red Onions- You can’t have salsa without some sort of onion, in my opinion. Red onions will bring the proper zing to this recipe and a little spice since we are not adding any sort of hot peppers.
  
• Fresh Garlic- I do recommend that you use fresh garlic in this recipe since we are already utilizing both jarred artichoke hearts and jarred capers. I recommend sticking with as many fresh ingredients as possible!
  
• Basil- If you have fresh basil on hand, you will use several tablespoons of it chopped. If you are using dried basil, ½ teaspoon will work great.
  
• Salt and Pepper- Artichoke salsa needs to be seasoned with some basic salt and pepper.
  

Optional Ingredients

• Bacon- If you want to make this appetizer a little more hardy, add some bacon bits to it. Delish!
  
• Banana Peppers- If you would like to bring a mild spice to this recipe, add some jarred banana pepper ring slices. Not only will it add a small kick, but it will add some flavor as well.
  

How to Make Artichoke Salsa

Step 1- Dice the tomatoes into bite size pieces, the size you would prefer for salsa or pico de gallo and add it to a medium size bowl.

Step 2- Finely dice the red onion and basil leaves and mince the garlic and add it to the tomatoes.

Step 3- Completely drain the artichoke hearts and chop the most tender part of the artichokes into pieces. Discard any tough pieces of artichoke.

Step 4- Drain and measure out 2 teaspoons of capers.

Step 5- Toss all the ingredients together along with the salt and pepper.

Step 6- Serve it at room temperature or chill it in the fridge for a few hours before serving with tortilla chips.

Tips

Tips for Making Artichoke Salsa

1. Use fresh tomatoes and garlic- Since this recipe has jarred ingredients, it is important to balance the flavors with other fresh ingredients when possible. Fresh basil will also be a great addition to this recipe, but if you only have dried basil, that will work also.
   
2. Discard tough artichokes- The heart of the artichoke is the most tender and flavorful part. Although the jar may be marked as “artichoke hearts” there are still some leafy parts that tend to be more tough. When I am cutting up the artichoke hearts, once I get to the outer and more tough part of it, I discard it. You can tell where the tough part of the artichoke is when your knife has a hard time cutting through it. If your knife is struggling with it, then your mouth will struggle also.
   

How to serve artichoke salsa

• With Tortilla Chips- The most common way to serve artichoke salsa is just like a traditional salsa with tortilla chips.
  
• Over Fish- Artichoke salsa is a beautiful and flavorful garnish for broiled or grilled fish.
  
• With Chicken- Artichoke salsa complements your favorite grilled chicken or chicken breast recipes also.
  
• In Tacos- Serve this artichoke salsa in some gourmet tacos with some red cabbage on it. Yum!
  

Variations

• Add Bacon- Add some crunchy bacon bits to this recipe to make it more hardy and bring a new flavor profile and texture to it.
  
• Spice it up- Add a mild spice and zing to it by chopping up some jarred banana peppers.
  

Storage

Store this salsa in an airtight container in the fridge for up to 4 days.

FAQ’s

Can I use fresh artichokes instead of jarred artichokes in artichoke salsa?

It is advisable to use jarred artichokes in this recipe since they are in a brine of oil and are already tender. If you use fresh artichokes, it will add a difficult layer of preparing an artichoke (not an easy job) which will take a significant amount of time. Not only that, if you use fresh artichokes you may have to add some more seasonings and olive oil to the recipe.

Is artichoke salsa vegan?

Many recipes for artichoke salsa, including this one, are vegan and vegetarian friendly.

Do I need to rinse canned artichokes before using them?

It is not necessary to rinse canned or jarred artichokes before using them in a recipe. If you are concerned about the sodium or salt content in the jarred artichokes, then it is recommended to rinse them. Otherwise, you can use them just as they are after draining them.

📖 Recipe