ingredients
serves 8
2 cloves garlic, chopped
1/2 cup olive oil
2 tablespoons finely chopped fresh dill
1/2 cup finely chopped fresh parsley
2 tablespoons finely chopped fresh basil
2 tablespoons lemon juice
2 x 13 ounce cans artichoke hearts
3 tablespoons finely diced red capsicum
method
1. To make the marinade, combine the garlic, oil, herbs and lemon juice in a bowl and whisk until well combined. Season with salt and cracked black pepper.
2. Drain the artichoke hearts and add to the marinade with the red pepper. Mix well to coat. Cover and marinate in the refrigerator overnight.
3. Serve as part of an antipasto platter or use in salads. Return the artichokes to room temperature before serving.
The artichokes will keep in an airtight container in the refrigerator for up to a week.
