Best 7 Chunky Artichoke Salsa Recipes
Indulge in a taste of the Mediterranean with our tantalizing Chunky Artichoke Salsa recipe. This vibrant salsa bursts with flavors from a medley of fresh, chunky artichoke hearts, juicy tomatoes, crisp bell peppers, zesty onions, and a delightful blend of seasonings.
In addition to the classic Chunky Artichoke Salsa, we've included three irresistible variations to suit your taste preferences. Our Roasted Red Pepper and Artichoke Salsa adds a smoky, roasted flavor, while the Avocado and Artichoke Salsa offers a creamy, rich texture. For a spicy kick, try the Habanero Artichoke Salsa, which brings a fiery heat to the party.
Each recipe is carefully crafted to ensure a perfect balance of flavors and textures. Whether you're hosting a fiesta or simply looking for a zesty addition to your meals, these salsas are guaranteed to impress. So grab your ingredients, put on your apron, and let's embark on a culinary journey to the heart of the Mediterranean.
GRILLED BABY ARTICHOKES WITH MINT SALSA VERDE
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill to medium. Fill a large bowl with cold water and squeeze in the halved lemon; reserve the halves. Remove the outer dark green leaves from the artichokes until only light green and yellow leaves remain. Cut off the top 1/2 inch of the artichokes. Using a paring knife, trim the stem and lightly peel around the bottom of the base where it meets the stem. Cut the artichokes in half, rub with the lemon halves and add to the lemon water.
- Make the salsa verde: Combine the mint, parsley, chile pepper, capers, anchovies, garlic and mustard in a medium bowl. Stir in the lemon juice and 6 tablespoons olive oil to make a thick, chunky sauce; season with salt. Set aside at room temperature.
- Drain the artichokes and pat dry. Toss the artichokes in a large bowl with the remaining 2 tablespoons olive oil; season with salt. Grill the artichokes, turning occasionally, until tender and charred in spots, 6 to 10 minutes, depending on their size. Toss with the salsa verde while still warm.
CHUNKY ARTICHOKE SALSA
Very quick and easy recipe to make. You can serve this with tortilla chips, crackers or over grilled chicken.
Provided by MARIA MAC
Categories Low Protein
Time 10m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Drain marinade from artichokes into bowl. Chop artichokes, olives and red onion. Chop tomatoes. Place vegetables in a bowl.
- Place garlic into a bowl. Snip basil and add to vegetable mixture; mix gently. Season with salt and pepper.
- To serve, spoon salsa into bowl lined with lettuce leaves; place inches.
- center of serving plate. Surround with tortilla chips.
CHUNKY TOMATO SALSA
Our college-age daughter, two of her friends and a nephew ate a quart of this salsa with chips in one sitting. They loved it so much that they each took a quart home with them. So be sure to make lots! -Carol Carpenter, Jansen, Nebraska
Provided by Taste of Home
Categories Appetizers
Time 2h
Yield 4 cups.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the first nine ingredients. Stir in the tomato paste, vinegar and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring frequently. Cool to room temperature. Cover and refrigerate until chilled. Serve with chips.
Nutrition Facts : Calories 28 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 344mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
CHUNKY SALSA
This fresh-tasting salsa is wonderfully chunky. If you like it hotter, add more habanero peppers; if you prefer a mild salsa, add fewer. -Dana Hayes, Canton, Ohio
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 7 pints.
Number Of Ingredients 8
Steps:
- Fill a Dutch oven two-thirds with water; bring to a boil. Score an "X" on the bottom of each tomato. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove tomatoes and immediately plunge in ice water. Discard peel; chop tomatoes., In a stockpot, combine the remaining ingredients. Stir in tomatoes. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, for 15-20 minutes or until desired thickness., Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.
Nutrition Facts : Calories 18 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 131mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
ARTICHOKE SALSA
Make and share this Artichoke Salsa recipe from Food.com.
Provided by shawnajean
Categories Low Protein
Time 10m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, mix together the artichoke hearts, tomatoes, onion, olives, garlic, salt, and pepper. Serve chilled, or at room temperature, with tortilla chips.
Nutrition Facts : Calories 37.5, Fat 0.9, SaturatedFat 0.1, Sodium 96.2, Carbohydrate 7, Fiber 2.8, Sugar 1.5, Protein 1.9
ARTICHOKE SALSA
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, or as a dip for chips, crackers or vegetables. And, if you're really enterprising it makes a great pizza topping. Nutritional Information Per Serving: Calories 45; Total fat 2.5g; Saturated fat 0g; Cholesterol 0mg; Sodium 140mg; Carbohydrate 4g; Fiber 0g; Protein 1g; Vitamin A 2%DV*; Vitamin C 10%DV; Calcium 2%DV; Iron 4%DV *Daily Value
Provided by cannedfood
Categories Spreads
Time 10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine ingredients in a mixing bowl and set aside for at least 10 minutes before serving. Serve as a spread.
Nutrition Facts : Calories 43.8, Fat 2.3, SaturatedFat 0.3, Sodium 247.1, Carbohydrate 5.5, Fiber 1.9, Sugar 0.5, Protein 1.4
CHUNKY ARTICHOKE SALSA
Categories Appetizer
Number Of Ingredients 7
Steps:
- Drain and discard marinade from artichokes. Chop artichokes, olives, red onion, and tomatoes and place into a medium size bowl. Press garlic over vegetable mixture. Gently stir in basil. Season with salt and pepper. Best if prepared ahead of time and flavors are allowed to blend.
Tips:
- Select the freshest artichokes possible. Look for artichokes with tightly closed leaves and no signs of bruising or wilting.
- Prepare the artichokes correctly. Trim the artichoke stems and remove the tough outer leaves. Cut the artichokes into quarters and remove the fuzzy choke from the center.
- Use a variety of fresh ingredients. In addition to artichokes, this salsa calls for tomatoes, onions, cilantro, and jalapeños. Use the freshest ingredients you can find for the best flavor.
- Don't be afraid to adjust the ingredients to your taste. If you like things spicier, add more jalapeños. If you prefer a milder salsa, omit the jalapeños or use a milder variety.
- Let the salsa rest before serving. This allows the flavors to meld and develop. Salsa is best if made a day ahead of time.
Conclusion:
This chunky artichoke salsa is a delicious and versatile condiment that can be used in a variety of ways. It's perfect for dipping tortilla chips, topping tacos or burritos, or serving as a side dish. It's also a great way to use up leftover artichokes. With its bright and bold flavor, this salsa is sure to be a hit at your next party or gathering.
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