Ingredients
- 25 x pastry boats, (see recipe)
- 1 x sweet red pepper
- 1 x yellow pepper
- 1 x 297 gram can artichoke bottoms
- 90 ml extra virgin olive oil
- Â Â salt and freshly grnd
- Â Â black pepper
- 2 Tbsp. fresh basil leaves, minced
Description
Cut The Peppers Into Quarters, Discarding The Stalk And Seeds. Place Under A Warm Grill Till The Skin Blisters And Blackens. Remove From The Heat And Allow To Cold. Peel Or…
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