Ingredients serve 6 .

3 red peppers + 1 garlic clove.

2 yellow or orange and green peppers.

50gr sun dried tomatoes in oil, drained

30ml Balsamic vinegar

75ml olive oil

few drops of chilli sauce

4 canned artichoke hearts, drained and sliced

salt and ground black pepper basil leaves to garish .

Method

1. Preheat the oven to 200/c gas 6 . Lightly oil in a foil lined baking sheet and place the whole peppers on the foil. Bake for 45 minutes until begin to char. Cover with a dish towel and leave to cool for 5 minutes.
2. Slice the sun dried tomatoes into thin strips . Thinly slice the garlic . Set the tomatoes and garlic aside.
3. Beat together the vinegar , oil and chilli sauce , then season with a little salt and pepper.
4. Remove the skins and seeds from the peppers , then slice the flesh into strips. Mix the peppers, then slice the flesh into strips. Mix the peppers with the artichoke hearts , tomatoes and garlic . Pour over the dressing and scatter with the basil leaves.
5. Cook/s tip
6. Baking the peppers brings out the flavor and makes them meltingly soft. Once the peppers have cooled slightly you ‘ll find the skins and have loosened from the fresh, making them easy to remove from your fingers.

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