Artichokes with red pepper sauce - ingredients
400g frozen globe artichoke hearts
600g red peppers (the pointy kind)
1 bulb of garlic
60ml olive oil
30ml white wine vinegar
Juice of 1 lemon
Salt and pepper
Put the grill on the highest setting. Arrange the peppers and garlic bulb (unpeeled) on a tray and place under the grill. Turn the peppers once they have blackened on one side and place back under the grill. Remove once the peppers are blackened all over and allow to cool.
While the peppers are cooking, boil the artichokes for about five minutes in a pan of salted water with the lemon juice. Once the artichokes are cooked, drain and chop into small pieces.
Once the peppers have cooled, remove the stalks, cut open and scrape out the seeds. Pick off any bits of blackened skin which are flaking off and put the peppers in a food processor. Slice the roasted garlic bulb down the middle and squeeze out the cooked flesh. Add to the peppers with the olive oil and vinegar. Season with salt and pepper and then blend until smooth.
Use a spatula to place the red pepper sauce in a pan, and then add the chopped artichokes. Heat gently before serving.