This simple, savoury salsa is made with artichokes, olives, tomatoes, garlic and red onion. Serve it with crackers or breadsticks - or for an extra special meal, stuff it into chicken breasts and roast in the oven.
- 200g jar marinated artichoke hearts in oil, drained, 2 tbsp. oil reserved
- 3 medium tomatoes
- 1 red onion
- 2 garlic cloves
- Small handful pitted green olives
- Small handful freshly chopped basil
- 2 tbsp. red wine vinegar
- Salt and pepper
Finely chop the artichoke hearts. Slice a cross into each tomato and place into a pan of boiling water. Blanch for 30 seconds, then remove from the pan and leave to cool until you can handle them. Peel and dice.
Finely dice the onion and mince the garlic cloves. Chop the olives. Whisk the reserved oil and vinegar together. Combine the artichokes, tomatoes, onion, garlic, olives and basil in a bowl. Pour over the vinegar and oil and season with salt and pepper. Serve at room temperature.