Artichoke Salsa Recipe
Artichoke Tomato Salsa Recipe
Artichoke Salsa Recipe
This artichoke tomato salsa recipe was literally conjured up on the spur of the moment, within seconds. I was cooking an omelette and a baguette with Molly The Food Hoarder when I looked into her pantry and saw a jar of artichoke spread. I thought to myself "Self, haven't we been promising to start coming up with ideas to make some recipes highlighting artichokes?" Self agreed that we had so I accepted the challenge. Spinning like a ballerina, a VERY MANLY ballerina, I might clarify, I whipped open the refrigerator door. Yep, just as I suspected I would find, a jar of garlic paste.
Since the perfect omelette was nearly cooked, I knew I didn't have much time and so the pressure was on. I snatched up a small saucepan from the top if the washer/dryer that was jammed into the kitchen, European style, and slapped it on the stove top. With a deft twist of my wrist, I had fire!
It was not a non-stick pan so I quickly sliced a slab of butter and slid it into the saucepan. While it was melting I demonstrated superior knife skills in dicing a tomato. A tomato which, I might add, was a little past it's prime since a certain someone keeps buying food no matter how much they already have crammed into a teeny tiny kitchen (yes, I mean YOU, Molly!)
Into the hot, buttery pan went the tomatoes. Lid on top to trap in the heat and steam so that the tomatoes would cook faster. A quick wrench of my hand saw the lid of the artichoke spread twisted off and I deftly scooped a dollop of it into the heated tomatoes. With the back of a fork (who doesn't have a wooden spoon in their kitchen?) I mushed the tomatoes and artichoke together.
A scoop of garlic paste into the mix along with salt and pepper and the concoction was complete. Lid back on to help bring it all up to temperature while I plated the world's most perfectly cooked omelette. Some of the salsa went directly on to the omelette, some on to a toasted baguette. Both were delicious.
- 1 x Tomato
- 1 x Tablespoon of Artichoke Spread
- 1 x Clove of Garlic
Tomato Artichoke Dip
- Dice the tomato. You could even use canned, diced tomatoes but you would want to cook it for another ten minutes at least to get that tinny flavor out of them before you added any of the other ingredients.
- Heat a saucepan and toss in the tomatoes. If it's not a non-stick saucepan then you should add some butter and melt it first. You can also use oil but, let's face it, butter just tastes better and gives the dish a more deliciously decadent quality.
- Add one tablespoon of your favorite artichoke spread and, with the back of a fork or a wooden spoon, mash the artichoke together with the tomatoes.
- Crush and dice the clove of garlic and toss that into the saucepan with the artichoke and tomato blend.
- Stir it all together for three to five minutes to heat and combine flavors. Add salt and pepper to taste.
A Great Base
I like to make a salsa like this or a sauce and then add to it to transform it into something new and different from the starting recipe. I almost always have some left over after the original meal so, rather than throw it, out I like to add new things to it to transform it into something different than what I started with.
For example, with this salsa I added a little Tabasco brand hot sauce for acid and a bit of dried chili powder for some kick and the results were lovely. The addition of sauteed onions and roasted bellpepper was also a great idea and including toasted mushrooms is always an amazing idea in almost any recipe.
To be honest, on the second day, If I had any of my favorite hot sauce, Chipotle Tabasco, in the cupboard (unusual for me not to have any by the way) then I would definitely have added that first and seen how it tasted before adding any other ingredient. I think the mixture of tomatoes and artichoke lends itself very nicely to something that it both spicy and smokey.
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© 2014 Dale Anderson