Artichoke Salsa recipe

Source: The Pampered Chef

1 (6.5 ounce) jar marinated artichoke hearts
1/4 cup pitted ripe olives, chopped
2 tablespoons red onion, chopped
3 medium plum tomatoes, chopped
1 garlic clove, pressed
2 tablespoons fresh basil leaves
Salt and pepper to taste

Drain and reserve marinade from artichokes. Chop artichokes and other ingredients. Pour marinade (some or all) onto veggies. Serve with tortilla chips.