• Cooking Time: 0
• Servings: 12
• Preparation Time: 10
• 1 can (14 1/2 ounces) petite cut, diced tomatoes with jalapeños
• 1 can (14 ounces) artichoke hearts, drained and finely chopped
• 1/4 cup finely diced red onion
• 2 cloves garlic, minced
• 1/4 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoon extra-virgin olive oil
• 1 teaspoon red-wine vinegar

1. Preparation:
3. Combine ingredients in a mixing bowl and set aside for at least 10 minutes before serving. Serve as a spread
5. 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
7. *Daily Value

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.