Artichoke Salsa
I combined two stars in this recipe: salsa, a food that everyone loves, and artichoke hearts, one of the highest-fiber veggies out there.
Not only are chokes one of the easiest ways to increase your fiber intake, but they’re also considered a prebiotic. Prebiotics feed probiotics, which then help to create a gut filled with good bacteria. (Studies suggest a healthy gut promotes better digestion and can aid with weight management.)
Another bonus: They’re easy to prepare. Whole artichokes—which are just as terrific, by the way—are a bit fussy. The hearts, on the other hand, come frozen and canned (either works in this dish) and are a breeze to use in recipes. While this serves as a flavorful salsa for dipping, I also use it to top chicken and fish recipes to enhance the flavor and elevate the presentation.
If you’re a fan of artichokes, then you’ll love these simple Roasted Artichoke Hearts and this tasty Roasted Broccoli-Artichoke Dip.
Artichoke Salsa
Ingredients
- 14 ounces quartered artichoke hearts, drained, patted dry, and chopped into small pieces
- 1 tomato, finely chopped
- ½ to 1 red onion, finely diced
- ½ to 1 red bell pepper, finely chopped
- ¼ to ½ teaspoon garlic powder
- 1 to 2 tablespoons lime juice
- ½ cup minced fresh basil
- ¼ cup minced fresh cilantro, optional
- Salt and black pepper
Instructions
- In a large bowl, combine the artichoke hearts, tomato, onion, bell pepper, garlic powder, lime juice, basil, and cilantro, if using, and season with salt and black pepper to taste.
