Preheat oven to 450ºF.
Place peppers on baking sheet.
Roast until skins are black and peppers are soft, about 30 minutes.
Let cool slightly.
Peel off skin.
Cut peppers in half, discard stem and seeds.
Slice peppers thinly.
Transfer to large glass serving bowl.
Combine reserved artichoke marinade in measuring cup with enough olive oil to equal 1 1/3 cups.
Pour over peppers.
Add all remaining ingredients and toss well.
Refrigerate at least 24 hours.
Can be prepared up to 1 week ahead and refrigerated.
Serve at room temperature.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	122.22 Kcal (512 kJ)
Calories from fat	78.59 Kcal
		% Daily Value*
Total Fat	8.73g	13%
Cholesterol	16.82mg	6%
Sodium	455.19mg	19%
Potassium	126.2mg	3%
Total Carbs	6.2g	2%
Sugars	3.06g	12%
Dietary Fiber	1.35g	5%
Protein	3.12g	6%
Vitamin C	57mg	95%
Vitamin A	1.2mg	41%
Iron	21.6mg	120%
Calcium	111.3mg	11%

Amount Per 100 g
Calories	94.15 Kcal (394 kJ)
Calories from fat	60.54 Kcal
		% Daily Value*
Total Fat	6.73g	13%
Cholesterol	12.96mg	6%
Sodium	350.66mg	19%
Potassium	97.22mg	3%
Total Carbs	4.77g	2%
Sugars	2.35g	12%
Dietary Fiber	1.04g	5%
Protein	2.41g	6%
Vitamin C	43.9mg	95%
Vitamin A	1mg	41%
Iron	16.6mg	120%
Calcium	85.7mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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