Roasted red pepper and artichoke spread

    15 min

    A chunky red pepper and artichoke antipasto that's delicious served on crackers or thinly sliced crusty bread.

    London, England, UK
    1 person made this

    Serves: 24 

    • 2 roasted red peppers, peeled and seeded
    • 280g marinated artichoke hearts in oil
    • 2 tablespoons freshly chopped flatleaf parsley
    • 1 tablespoon extra virgin olive oil
    • 2 tablespoons balsamic vinegar
    • 1 teaspoon freshly ground black pepper

    Prep:15min  ›  Ready in:15min 

    1. Place the red peppers, artichoke hearts and parsley in the bowl of a food processor fitted with the blade attachment. Blend until finely chopped; transfer to a bowl.
    2. In a separate bowl; whisk olive oil, balsamic vinegar and freshly ground black pepper, to taste. Add to pepper and artichoke mixture; stir to combine. Serve at room temperature.

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