Artichoke Salsa n Fish Dish

[Hj]

1) 6½ oz. jar marinated artichoke heart drained chopped
Or used canned drained artichokes –add little olive oil
3 roma or plum tomatoes chopped
2 T. red onion chopped
1/4 c. black olives drain chopped
1 T. garlic chopped
2 T. basil chop fresh
1 T. cilantro leaves chop fresh
salt ñ pepper to taste
Little red crushed pepper flakes or cayenne for zip or use Serrano peppers chopped fine

Little lemon or lime fresh squeezed is optional

Mix all together

Note~this is delicious! Use canned artichokes instead of marinated ones with kalamata olives instead of regular black ones or both. Serve it with spinach tortillas ñ got rave reviews!
This is more a Mediterranean ñ Greek Pico de gallo

Use on chicken -fish- meats- ravioli -salads- dips~ get creative in using this

Here is one for Fish
Fish

1-2 lbs. fish filets (Ur choice
3 garlic cloves fresh minced well (not in jar
3 large caper
6 black olives
16 oz. jar olive-artichoke salsa
lemon juice
black pepper
butter

Chop - mix together some fresh garlic- caper drained ñ black olives.

Using baking dish or tin foil lined pan smear butter- splash some lemon juice- coarse black pepper ñ garlic-caper-olive mixture. Lay fish filet on top of this- splash top with lemon juice- butter- pepper- more garlic-caper-olive mixture.

On top of fish- spoon a 3/4" thick line olive-artichoke salsa -the length of fish filet -right down middle of it. Bake or broil in 400 ° F oven or broiler until done ñ fish flakes easily with a fork.
Thicker fish take longer- a 1/2" thick mackerel filet should cook about 18 minutess. Grate some parmesan reggiano over this all just before removing from broiler.

Serve - retain leftover pan juices in a cup to dip fish in on the side

This is a very intensely flavored dish- which will fill your house with the most incredible aroma! Try this with whatever salsa you decide on- I am just partial to the olive-artichoke flavor because it goes so well with fish.

Note ~ could add corn kernels also for this dish in the salsa