Metropolitan Bakery | Since 1993

Artichoke Salsa

Celebrate artichoke season with this great salsa...

Makes 3 cups.


  • ​½ cup packed fresh basil leaves, washed and dried
  • 3 cloves garlic
  • 1 (6-ounce) jar artichokes in olive oil, drained
  • 1 large roasted red bell pepper
  • 1/2 cup kalamata olives, pitted
  • ½ cup Atalanti green olives, pitted
  • ½ cup freshly grated Parmesan cheese
  • ½ cup toasted walnuts
  • 1 lemon, juice and grated zest
  • 1 teaspoon freshly group black pepper
  • ½ teaspoon kosher salt
  • ¾ cup extra-virgin olive oil


  1. In a food processor, process the basil and garlic until the garlic is minced. Add the artichokes, roasted pepper, olives, Parmesan, and walnuts; pulse 2 or 3 times, just until the ingredients are combined. Add the lemon juice, lemon zest, black pepper, salt, and oil; pulse just until the ingredients are coarsely chopped. Serve on Metropolitan bread or crackers.

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