On a very thin budget you can get pretty creative.
1 14 oz can of Artichoke hearts, drained & chopped
4 green onions, sliced (use about 3/4 of the onion)
4 oz Tomato Basil Feta
2 tablespoons Olive Oil
Saute the green onion in 1 tablespoon of olive oil on medium-high heat for around 5 minutes, add the artichoke hearts and saute another 5 minutes, remove from the the heat, add the cheese and toss with other tablespoon of olive oil. Set aside to cool. Serve with salmon. Keep leftovers in an air tight container in fridge - they won't last long. It is wonderful cold too!
|My Lunch - Salmon with Artichoke Relish and Savory Sweet Potatoes|
The relish is also wonderful over chicken, and can be served hot or cold as a dip. My friend that brought this recipe back to me even used it as a filling for a sandwich. Hope you enjoy!