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Categories:Viewed: 38 - Published at: 5 years ago
Ingredients
- 25 x pastry boats, (see recipe)
- 1 x sweet red pepper
- 1 x yellow pepper
- 1 x 297 gram can artichoke bottoms
- 90 ml extra virgin olive oil salt and freshly grnd black pepper
- 2 Tbsp. fresh basil leaves, minced
Method
- Cut the peppers into quarters, discarding the stalk and seeds.
- Place under a warm grill till the skin blisters and blackens.
- Remove from the heat and allow to cold.
- Peel or possibly rub off the skins and finely dice peppers.
- Drain the can of artichokes and chop into similar size dice to the peppers.
- Place both in a container with the extra virgin olive oil, season with salt and pepper and cover.
- This may be left overnight in the fridge.
- To serve, drain the peppers and artichokes of the oil and stir in the basil leaves.
- Arrange the pastry boats on a platter and place a teaspoonful of the mix into each one.
