Recipe: Roasted Red Peppers Marinated with Artichoke Hearts

Roasted Red Peppers Marinated with Artichoke Hearts was a happy accident. We roast and marinate red peppers whenever they’re on sale; this time we had extra dressing and found a can of artichoke hearts in the pantry. The artichokes have texture but not much taste on their own and they absorb the marinade beautifully. Of course, you could do it without the artichokes if you wish. Serves 8 appetizer portions.

Ingredients:
4-6 large red bell peppers
14.5 ounce can of artichoke hearts in water
1 T red wine vinegar
2 T olive oil
1 t Kosher salt
½ t ground black pepper
6 or more garlic cloves, chopped fine
1 generous T capers

Method: roast and peel peppers according to your usual method; ours is to char them over an open flame until all sides are blackened, then pop into a paper bag and seal until cooled to room temperature. We then rub off the skin and remove seeds and core by hand, separating the peppers lengthwise into strips and transferring them to a clean bowl.

Separately, combine salt, black pepper and vinegar and stir to dissolve salt. Add to the peppers (which will have thrown off some delicious liquid) along with oil, garlic and capers. Cut the artichoke hearts in half lengthwise and combine with the peppers. Stir to mix thoroughly and marinate at least 6 hours in the refrigerator and preferably overnight.