2 red bell peppers
¼ ounce fresh basil
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¼ ounce arugula
8 ounces canned artichoke hearts
2 tablespoons capers
4 tablespoons extra-virgin olive oil
1 teaspoon salt
½ teaspoon black pepper
Over a lit burner char the peppers evenly on each side until black and blistered. Place the peppers in a bowl and cover with foil. After a few minutes the skins should loosen up enabling you to clean them under cold water. (Alternately, char them under the broiler.) Remove seeds and any guts from them leaving you with nice bright red pepper flesh. Chop into medium-sized pieces and set aside.
Pick basil from the stems and tear with the arugula into random sized pieces; set aside.
Drain artichoke hearts and add to a medium mixing bowl (if the artichokes are whole feel free to quarter them). Add the roasted peppers, capers, basil and arugula and gently toss.
To dress the salad: Zest lemons into the artichoke mix then squeeze the juice into the bowl. Add your olive oil and salt and pepper. Mix until well combined. Serve as is or on toasted bread.
Chef Chris Ayukawa, Niche, Geneva