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Artichoke Tomato Salsa
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| Source: Tony Baker, Montrio Bistro, Monterey CA |
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Ingredients
6 large Ocean Mist Artichokes Hearts, cooked (See "How to Prepare & Cook")
6 heirloom tomatoes
1 bunch fresh cilantro
1 bunch Green Onions
1 red Onion, peeled
2 limes, juiced
1 lemon, juiced
5 jalapeño peppers, seeds removed
4 teaspoons garlic, minced
4 ounces extra virgin olive oil
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Directions
Dice the tomatoes and Artichokes into approximately 1/4 inch pieces. Finely dice the red Onion and shred the Green Onions. Wash and roughly chop the cilantro. Remove the seeds and finely chop the jalaneño peppers.
Simply combine all of the ingredients and serve. The flavor of the tomatoes are best when they haven’t been chilled, so make this salsa and serve it right away. However, any leftover
salsa can be chilled and used within 2 days.
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