On continental Europe, the weather is chilling down and everyone is preparing for the impending winter season. Given the change, why not travel to the Mediterranean with a Marinated Artichoke with Peppers and Olive Salad?

Artichokes and olives are typical mediterranean ingredients and can be found all over the region. Peppers are a (relatively) recent introduction from the Caribbean, thanks to Columbus. They need warm soil to grow which is perhaps why they are also found all over the Mediterranean too.

This makes the mixture of ingredients here perfect for a salad that can help you travel to the Mediterranean with every mouthful.

Ingredients

Serves 6

• 2 large red bell peppers. These are sweeter than green or yellow bell peppers so bear that in mind if you want to substitute. Also, the red colour in the salad changes the signature look of the dish.
• 397 g Artichoke hearts. You can use fresh or plain artichokes but a little twist is to choose artichokes that are seasoned from your local delicatessen. “Carciofi alla romana” with parsley and mint is my favourite.
• Half a medium-sized white or a french onion. Red onions would be too strong which is why this milder variety of onion is recommended here.
• 90 g pitted black olives. Less bitter than green ones can be, this is a better complement to the peppers.
• 50 ml olive oil
• 2 tablespoons of sherry
• 1 crushed clove of garlic
• 1 medium-sized lemon
• 0.75 teaspoon of caster sugar
• 2 tablespoons of chives
• Salt and pepper to taste

Directions

(For the dressing)

1. Measure out the olive oil and sherry and place into a small bowl.
2. Crush the garlic and add to the bowl.
3. Squeeze the lemon and add the juice; then grate the lemon rind and add to the mixture.
4. Add the caster sugar.
5. Chop the chives into small rings and add them too.
6. Whisk the contents together until they are thoroughly mixed.

(For the salad)

1. Heat a grill to 200 C. While the grill is heating, remove the seeds and stalk from the bell peppers, chop them into halves and prepare them on a tray for grilling.
2. If the artichoke hearts were stored in oil or brine, drain them well.
3. Slice the onions into strips and place them into a large bowl.
4. Place the peppers under the grill until the skins blister and start to blacken.
5. Chop the artichoke hearts into quarters and place them into the large bowl.
6. Place the olives into the bowl with the artichokes and the onions.
7. Remove the peppers from under the grill and place them into a plastic bag. Close the bag and let them cool off.
8. Once the peppers are cool enough to be handled, peel them and discard the skins. Chop the peppers into squares of roughly 1 cm x 1 cm and add to the bowl.
9. Mix the contents of the large bowl together.
10. Drizzle the contents of the dressing over the vegetables and mix together.
11. Cover the bowl and place in a fridge for four hours. Once an hour, re-mix the contents.
12. Take the salad out of the fridge and let it warm up to room temperature before serving.

Serve with warm, crusty bread to mop up the dressing and to create an impromptu bruschetta.

Bon appetit!