Tapas are a wide variety of appetisers or snacks in Spanish cuisine. They may be served cold or warm. In select bars in Spain, tapas have evolved into an entire, and sometimes sophisticated, cuisine. This week Chef Suné Niemand is shares the second last of her bar food delights.
Garlic and herb marinated artichokes
|2||gloves garlic, chopped|
|½ cup (125ml)||olive oil|
|2 tbs||fresh dill,finely chopped|
|¼ cup (15g)||fresh parsley, finely chopped|
|2 tbs||fresh basil, finely chopped|
|2 tbs||lemon juice|
|2 x 400g||canned artichokes|
|¼ cup (40g)||red capsicum, finely diced|
- To make the marinade, whisk together the garlic, oil, herbs and lemon juice in a bowl. Season with salt and cracked black pepper.
- Drain the artichokes and add to the bowl with the capsicum. Mix well to coat. Cover and marinate in the refrigerator overnight. Serve as part of an antipasto platter or use in salads.
Storage time – The artichokes will keep in an airtight container in the refrigerator for up to one week.