
READY IN
25 mins
COOKING TIME
20 mins
PREP TIME
5 mins
SERVES
2 people
ingredients
- 2 large Spanish peppers (yellow and red)
- 4 Navarrico artichoke hearts in olive oil, chopped up
- 1 clove of garlic, sliced
- Handful of Brindisa Empeltre Black Olives
- 1 tbsp of baby capers
OUT OF STOCK
- 1 tbsp toasted pine nuts
- Vinaigre de Chardonnay Wine Vinegar or Valdespino Sherry vinegar DOP
- Finca La Barca smoked olive oil
Method
ingredients
- 2 large Spanish peppers (yellow and red)
- 4 Navarrico artichoke hearts in olive oil, chopped up
- 1 clove of garlic, sliced
- Handful of Brindisa Empeltre Black Olives
- 1 tbsp of baby capers
OUT OF STOCK
- 1 tbsp toasted pine nuts
- Vinaigre de Chardonnay Wine Vinegar or Valdespino Sherry vinegar DOP
- Finca La Barca smoked olive oil