1 Garlic clove
Salt and Pepper
60 ml (4 tbsp) Olive oil
6 PEPPADEW® Mild Peppers quartered, plus 120 ml (1/2 cup) of PEPPADEW® liquid
15 ml (1 tbsp) each chopped fresh parsley and sweet basil, or 5 ml (1 tsp) each freeze dried herbs
3-4 Spring onions, finely chopped
13.7 oz. (390g) Can artichoke hearts, rinsed, drained and quartered
Chop the garlic roughly, sprinkle with salt and crush with the flat blade of knife.
Put in a bowl and add the olive oil, pepper liquid and herbs.
Stir in the PEPPADEW® Mild Peppers, spring onions, and artichoke hearts.
Season well, then cover the bowl and marinate in the refrigerator for 6-8 hours or overnight.
This is delicious as part of an antipasto platter, as an addition to a special salad, or simply served solo with Prosciutto or shrimp.