Art and Cuisine

• 3 red bell peppers
• 2 yellow or orange bell peppers
• 2 green bell peppers
• ½ cup sun-dried tomatoes in oil, drained
• 2 tablespoons balsamic vinegar
• 5 tablespoons olive oil few drops of hot pepper sauce
• 4 canned artichoke hearts, drained and sliced
• 1 garlic clove, sliced
• salt and ground black pepper
• basil leaves, to garnish

Preparation

1. Preheat the oven to 400°F. Lightly oil a foil-lined baking sheet and place the whole peppers on the foil. Bake for about 45 minutes, until beginning to char. Remove from the oven, cover with a dish towel and let cool for 5 minutes.

2. Slice the sun-dried tomatoes. Remove the core and seeds from the peppers and peel away the skins. Slice each pepper into thick strips.

3. Beat together the vinegar, oil and hot pepper sauce, then season with a little salt and pepper.

4. Toss the peppers with the sliced artichokes, tomatoes and garlic. Pour the dressing over and sprinkle the basil leaves on top.