Name: Artichoke and Red Bell Pepper Spread
Prep time: 15 min
Total time: 15 min
Yield: 1 cup (250 ml)
Ingredients: 1 jar (170 ml) oil-packed artichokes, drained and coarsely chopped; ¼ cup (60 g) store-bought roasted red bell peppers, drained and coarsely chopped; ¼ cup (35 g) green olives, pitted and coarsely chopped; 2 tbsp (30 ml) olive oil; 2 tsp capers, drained; 1 tsp (5 ml) tomato paste; 1 tsp (5 ml) harissa; 1 small garlic clove, quartered

Ingredients

1 jar (170 ml) oil-packed artichokes, drained and coarsely chopped
¼ cup (60 g) store-bought roasted red bell peppers, drained and coarsely chopped
¼ cup (35 g) green olives, pitted and coarsely chopped
2 tbsp (30 ml) olive oil
2 tsp capers, drained
1 tsp (5 ml) tomato paste
1 tsp (5 ml) harissa
1 small garlic clove, quartered

Preparation

In a small food processor, blend all of the ingredients into a coarse purée. Season with salt and pepper.
The spread will keep for 1 week in an airtight container in the refrigerator.

Note from Ricardo

This vegetable spread, chock-full of flavour, is an excellent substitute for your usual sandwich condiments. Try it in your sandwiches, burgers, hot dogs or as a dip for raw vegetables or grilled pita.

Artichoke and Red Bell Pepper Spread

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note