Mediterranean Salsa

Source:  Allen Nudèl’s friend Susie Dillard.  I don't know who Susie is or was, but Allen was a classmate of mine in Grad School at UC Berkeley.  This salsa is seriously incredible - and a nice deviation from your traditional Latin salsas.  

To use it with the context of a Whole 30, you could probably put it on top of a fish ... sounds pretty good now that I think about it!

Ingredients:

6 oz. Jar marinated artichoke hearts

3 fresh vine ripened tomatoes

1 lg. clove minced garlic

¼ C. chopped black olives

¼ C. fresh chopped basil

salt/pepper

Tortilla chips (Tostitos scoops are best)

Directions:

Drain and chop artichoke hearts.  Chop tomatoes.  Combine artichokes, tomatoes, garlic, olives, basil, salt, and pepper in a bowl.  Serve with chips. 

           

NOTE:  The longer this is allowed to sit refrigerated, the better it gets.