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Add a photoServings: 1
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
Directions
- 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 100g | |
| Calories 20 | |
| Calories from Fat 2 | 10% |
| Total Fat 0.19g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 181mg | 5% |
| Total Carbs 4.62g | 1% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.35g | 2% |
| Protein 0.95g | 2% |
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