World Cuisine

  • 6 red, orange or yellow peppers
  • 12 artichoke hearts in olive oil, drained
  • 24 anchovy fillets in olive oil, drained
  • 2 garlic cloves, sliced
  • 1 tablespoon chopped oregano
  • extra virgin olive oil, for drizzling
  • 2 hard-boiled eggs, finely chopped
  • salt and pepper

Put the whole peppers in a grill pan and cook under a preheated high grill or over a barbecue until the skins begin to char. Turn the peppers and continue to cook until charred all over.

Transfer the peppers to a plastic bag, seal and leave to steam for 10 minutes. Peel off the skins, then cut the peppers in half lengthways through the stalks and remove and discard the cores and seeds. Arrange the peppers, cut-side up, in a shallow dish.

Cut the artichokes in half and put 2 halves in each pepper half. Lay 2 anchovy fillets over the artichokes. Season well with salt and pepper. Scatter over the garlic and oregano, then drizzle with oil.

Cover and leave to marinate in the refrigerator overnight. Serve at room temperature, sprinkled with the chopped hard-boiled eggs.

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