Chunky Artichoke Salsa

Source: The Pampered Chef

1 (6.5 ounce) jar 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
Lettuce leaves
Tortilla chips

Drain marinade from artichokes into Classic Batter Bowl. Using Food Chopper, chop artichokes, olives and red onion. Chop tomatoes using Utility Knife. Using Handy Scraper, place vegetables in Batter Bowl.

Press garlic into Batter Bowl using Garlic Press. Snip basil using Kitchen Shears and add to vegetable mixture; mix gently. Season with salt and pepper.

To serve, spoon salsa into Chillzanne Mini-Bowl lined with lettuce leaves; place in center of serving plate. Surround with tortilla chips.

Yield: 16 servings (2 cups)