Tender artichoke hearts, freshly roasted pepper and capers with a basil vinaigrette.
100 gArtichoke
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130 gBell Pepper
4 gBasil
8 gCapers
2 tspRed wine vinegar
1.5 tspDressing oil
To tasteSalt
To tasteBlack Pepper
Heat the oven to 220°C (425°F). Halve and deseed the pepper, put skin-side up on a lined tray and roast for 25 minutes until the skin blisters.
Meanwhile, quarter the trimmed artichoke hearts, removing any remaining tough leaves and fibrous choke. Simmer in water for 15-20 minutes until a knife passes through easily. Drain and cool.
Cover the roasted pepper in a bowl for 5 minutes to loosen the skin, then peel and slice. Whisk the vinegar and oil with salt and pepper. Toss with the artichokes, pepper, capers and torn basil.