Artichokes, Peppers, and Olives

1-2 T. Olive oil

1 clove of garlic, minced

2 (14oz.) cans of artichoke hearts in water

1 jar (12oz.) roasted red peppers

¼ cup kalamata olives, pitted

Zest and juice of 1 lemon

A pinch of dried chili flakes

½ cup fresh basil  

½ cup fresh parsley 

Sauté garlic in a large pan over medium heat until golden in color, about a minute. Drain and coarsely chop the artichokes and peppers. Add in the olives, lemon and chili flakes. Pour into a serving plate and top with fresh basil and parsley.

This is delicious as is or served over crackers or toasted bread and make a wonderful pasta topping as well!