Artichoke Salsa
from Janet Jackson, Campbell, CA

1 jar (6.5 oz) marinated artichoke hearts, drained

1/4 c. pitted ripe olives, chopped
2 tbsp red onion, chopped
3 medium plum tomatoes, coarsely chopped
1 garlic clove, pressed
2 tbsp fresh basil leaves, snipped
salt and pepper to taste

serve w/pita bread triangles or crisp baguette slices. 

In my version.... 
*I like to use 1/2 marinated artichoke crowns (if I can find them) & 1/2 hearts -- it's a good mix.

*I tend to omit the olives (just my personal preference).

*I use whatever tomatoes are ripe.