| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Veg3, Vegetarian |
1 |
servings |
INGREDIENTS
| 25 |
|
Pastry boats; (see recipe) |
| 1 |
|
Sweet red pepper |
| 1 |
|
Yellow pepper |
| 1 |
|
297 gram can artichoke bottoms |
| 90 |
ml |
Olive oil |
|
|
Salt and freshly ground |
|
|
Black pepper |
| 2 |
tb |
Fresh basil leaves; chopped |
INSTRUCTIONS
Cut the peppers into quarters, discarding the stalk and seeds. Place
under a hot grill until the skin blisters and blackens. Remove from
the heat and allow to cool. Peel or 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 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 mixture into each one.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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