- 1 (14 ounce) can artichoke hearts, drained and chopped
- 2 cloves garlic, minced
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 red bell pepper, finely chopped
- 1/4 cup extra-virgin olive oil
- 3 tablespoons minced fresh basil
- 2 tablespoons finely chopped red onion
- 1 tablespoon drained capers
- Mix artichoke hearts, garlic, sea salt, and black pepper together in a large bowl; add red bell pepper, olive oil, basil, and onion and stir well. Top artichoke mixture with capers.
05/04/2018
recipepes.com
Paleo Artichoke Bruschetta, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
