1 jar (6.5 ounces) marinated artichoke hearts
1/4 cup pitted ripe olives, drained and chopped
2 tablespoons red onion, chopped
3 medium plum tomatoes, coarsely chopped
1 garlic clove, pressed
2 teaspoons fresh basil leaves, snipped
Salt and ground black pepper to taste
Drain marinade from artichokes into bowl. Chop artichokes, olives and red onion. Chop tomatoes. Place vegetables in a bowl.
Press garlic into a bowl. Snip basil and add to vegetable mixture; mix gently. Season with salt and pepper.
To serve, spoon salsa into bowl lined with lettuce leaves; place in center of serving plate. Surround with tortilla chips.
Yield: 16 servings (2 cups)