Artichoke Bruschetta

Ingredients

• 400 g marinated artichoke hearts
• 55 g roasted sweet red peppers
• 1 tablespoon capers
• 1/2 cup parsley
• 1 1/2 tablespoons red wine vinegar
• 1 1/2 tablespoons lemon juice
• 1 large garlic clove
• 4-5 tablespoons extra virgin olive oil
• salt
• cracked black pepper

Directions

1. 1

   Rinse artichoke hearts with and drain excess liquid.

2. 2

   Place all the ingredients in a food processor except for half the olive oil.

3. 3

   Pulse the ingrediets slowly a few seconds at a time. You don't want to go full force with the processor because you will end up with a paste and it's not what you want. Remember this is a bruschetta and it needs to have texture. What you're looking for is very small pieces that can be picked up with a cracker.

4. 4

   Add the rest of the olive oil according to taste. You don't want it to be oily but you do want the oil to bind all the flavors together and release its rich aroma.

5. 5

   Taste before serving as you would do with all your food and adjust if necessary.

6. 6

   Serve with a variety of crackers or toasted breads and enjoy!