Primary Ingredients
1 cup roasted red peppers
½ cup marinated artichoke hearts
1 Tablespoon + 1 teaspoon of capers
2 Tablespoons minced shallots
2 teaspoons of chopped fresh parsley
1 teaspoon of chopped fresh oregano
2 Tablespoons of EVOO
Salt and pepper to taste
Primary Technique
- Sweat shallots in small saute pan over low heat with 1 Tablespoon of olive oil and cool completely
- Drain artichokes and peppers completely in a strainer
- Combine all ingredients except the parsley and oregano in a food processor and blend until smooth
- Remove from processor, fold in parsley and tarragon, and season to taste with salt and pepper
