25 pastry boats (see recipe)
1 sweet red pepper
1 yellow pepper
297g / 10.5oz can artichoke bottoms
90ml / 4f1 oz olive oil
salt and freshly ground
black pepper
2 tbsp fresh basil leaves, chopped
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.
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