Sometimes I abandon the dirty dishes for the couch, leave the laundry on the floor for days, and serve simple pasta for dinner. Yes, I’m so imperfect it’s scary. But let’s pretend you like me anyway, yes?
Okay, now to artichokes. I love artichokes. What I don’t like? It’s fuzzy, prickly built-in defense system. I prefer to stay out of it. So this veggie dish uses marinated artichokes. I can just eat those straight from the jar, yum! Artichokes and olives dance around in my dreams, no kidding.
The red pepper sauce is made from jarred roasted peppers, making this a quick and easy side for any weeknight dinner, Mediterranean style!
Roasted Red Bell Pepper Sauce
Courtesy Paulette Mitchell
Makes ¾ cup
¾ cup jarred roasted red bell pepper, drained and chopped
1 TB extra virgin olive oil
2 tsp fresh lemon juice
1 tsp sugar
1 garlic clove or 1 tsp minced garlic
¼ tsp salt, or to taste
1 tsp dried basil
Dash red pepper, optional
1 can marinated artichokes in oil
Process everything except the artichokes in a food processor or blender.
Warm the sauce in over medium heat or serve at room temperature, with as many marinated artichokes you can humanly handle.