Select a green salsa with just the right heat level to combine with the artichokes and Monterey Jack cheese when you prepare this quick-and-easy dip.
Drain artichokes; discarding marinade. Coarsely chop artichoke hearts. In a small saucepan combine chopped artichoke hearts, green onion, and salsa. Cook over medium heat until heated through, stirring frequently. Remove from heat. Stir in cheese, sour cream, and cilantro. Serve immediately. Makes 1-1/2 cups (six 1/4-cup servings).