​Zesty Artichoke Salsa

​Zesty Artichoke Salsa

Posted by Lowcountry Olive Oil On 7th Nov 2017

Zesty Artichoke Salsa


  • 1 14 oz. can artichoke hearts, drained
  • 1 3 oz. can sliced mushrooms
  • 1 4-1/4 oz. can chopped black olives
  • 1 Tbs. dehydrated minced onion
  • 2 cloves garlic, minced
  • 2 Tbs. chopped pimento
  • 1/2 cup of your favorite Lowcountry Olive Oil
  • 2 Tbs. Lowcountry Olive Oil balsamic vinegar
  • 2 Tbs. water
  • 1/4 tsp. sugar
  • 1/2 tsp. seasoned salt
  • 1/2 tsp. cayenne pepper, or to taste
  • 1/4 tsp. celery salt
  • 1/4 tsp. black pepper
  • Preparation:

    Place artichoke hearts, mushrooms and pimento in work bowl of food processor. Process just until finely chopped, about 8 pulses, scraping down sides after 4 pulses. Do not overprocess.

    Place mixture in a non-metal bowl. Add olives, garlic, and dehydrated onion. Mix well. Add oil, balsamic vinegar, water, sugar, and seasonings. Mix well. Cover and refrigerate several hours for flavors to blend.

    This will keep in the refrigerator for 2 weeks. Serve with snack crackers or tortilla chips.