Chunky Artichoke Salsa

1 jar (6.5 ounces) 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 bowl. Chop artichokes, olives and red onion. Chop tomatoes. Place vegetables in a bowl. Press garlic into a bowl. Snip basil and add to vegetable mixture; mix gently. Season with salt and pepper. To serve, spoon salsa into bowl lined with lettuce leaves; place in center of serving plate. Surround with tortilla chips. Yield: 16 servings (2 cups)