Ingredients:
2 garlic cloves, chopped
1/2 cup olive oil
2 tablespoons finely chopped fresh dill
1/4 cup finely chopped fresh Italian parsley or 1/4 cup flat leaf parsley
2 tablespoons finely chopped fresh basil
2 tablespoons lemon juice
2 (400 g) cans artichokes
1/4 cup finely diced red capsicums
Directions:
To make the marinade, whisk together the garlic, oil, herbs and lemon juice in a bowl then season with salt and cracked black pepper.
Drain the artichokes and add to the bowl with the capsicum.
Mix well to coat.
Cover and marinade in the refrigerator overnight.
These will keep in the refrigerator in an airtight container for a week.
Servings: 8
Time preparation: 20 min.
Time total: 20 min.