Artichoke Salsa Fresca

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Serves: 6
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Prep Time: 10 Minutes
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Dietary Preferences:



  • 3 Ocean Mist Farms artichoke hearts and bottoms, cooked
  • 3 medium tomatoes, quartered
  • 1 can (4 oz.) diced green chili peppers, drained
  • ½ green bell pepper, seeded and quartered
  • 3 green onions, roughly chopped
  • 1 handful of fresh cilantro (1 oz.)
  • 2 tbsp. lime juice
  • 1 jalapeno pepper, seeded
  • 2 cloves garlic, peeled
  • Salt and pepper, to taste


  1. In food processor, chop green bell pepper, green onions, cilantro, jalapeno pepper and garlic cloves. Add lime juice and tomatoes; pulse until vegetables are finely chopped. Add canned chilis and quartered artichoke hearts and bottoms, and salt and pepper; pulse until well combined.
  2. Store salsa in airtight container in the refrigerator until ready to use (flavors are better when salsa rests overnight).
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