Artichoke Relish With Sun-dried Tomatoes And Olives

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

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

Recipe

• 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.