Artichoke Relish With Sun-Dried Tomatoes and Olives |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This Mediterranean relish is great mixed in salads or spooned over grilled fish, lamb chops or spread on crostini. Ingredients:
9 ounces frozen artichoke hearts |
1/3 cup sun-dried tomato, packed in oil |
1/4 cup nicoise olives or 1/3 cup kalamata olive, pitted and cut in large pieces |
1/2 cup roasted red peppers or 1/2 cup yellow pepper, diced |
1 tablespoon capers |
2 tablespoons fresh herbs, minced (basil, oregano or parsley) |
2 tablespoons balsamic vinegar |
1/4 cup extra virgin olive oil |
salt & freshly ground black pepper |
Directions:
1. Cook artichoke hearts according to package directions. Cut in half lengthwise.
2. Drain tomatoes and cut into strips.
3. Combine all ingredients in a medium bowl. Serve at once or refrigerate. Tastes best at room temperature.
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