Quick, easy and refreshing for summer entertaining.

Artichoke Salsa

2 bottles of marinated artichokes (drain & chop)
1/2 red onion, chopped
1/2 cup green olives, chopped
1 garlic, chopped
2 diced ripe tomatoes
s/p, basil, lemon, olive oil to taste

Serve with: Tostada Cups

Spray both sides of a tortilla with cooking spray.
Cut each into 8 wedges.

Press the wedges into muffin cups (I used mini muffin tins)
w/all 3 points sticking out.

Bake in a 450 oven about 5 minutes or until golden and crispy.
Judy/Buffalo