2 each red, yellow and green bell peppers
1/2 cup sundried tomatoes in oil, drained
1 clove garlic
2 T balsamic vinegar
1/4 cup extra virgin olive oil
dash of chili sauce
4 canned artichoke hearts, drained and sliced
salt and freshly ground black pepper
basil leaves, to garnish
Preheat oven to 450 degrees. Lightly oil a foil-lined baking sheet and place the whole peppers on the foil. Bake for about 45 minutes to one hour, until the peppers begin to char. Cover with a dish towel and let cool for 5 minutes.
Slice the sun-dried tomatoes and thinly slice the garlic clove, set aside. Combine the vinegar, oil and chili sauce, season with salt and pepper.
Peel, seed and slice the peppers. Mix with the artichoke hearts, tomatoes and garlic. Pour the dressing over all, mix well and let stand for about an hour. Toss well before serving. Garnish with the basil leaves and serve with crusty bread.