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PREP 20 minutes
TOTAL 30 minutes
Serves
US | METRIC

INGREDIENTS

  • 1 red pepper - roasted, peeled and diced
  • 1 can of artichoke halves - rinsed and chopped
  • ½ lemon, juiced
  • 1½ tbsps extra-virgin olive oil
  • 1 garlic clove - minced
  • 1½ tsps salt & pepper (or to taste)
  • 1 tsp Dill (dried or fresh)
Artichoke and Roasted Red Pepper Bruschetta

Artichoke and Roasted Red Pepper Bruschetta

Fresh to Impress

Tired of your standard bruschetta and want something with a kick? This recipe will do just the trick.

Easy peasy, lemon squeezy.


  1. Preheat oven to 400 degrees F. Cut the top off the red pepper, remove seeds, and slice in half.
  2. Using tin foil, place pepper skin side up and bake for 25 minutes.
  3. Flip to roast the inside for another 10 minutes.
  4. In a bowl, start your marinade. Squeeze lemon juice, mince the garlic, add olive oil, salt, pepper, and whisk.
  5. Drain artichokes over a colander and rinse the residue off (you want to lose the vinegar taste).
  6. Pat artichoke pieces down over a dish towel and remove as much moisture as you can.
  7. Dice up the artichokes into uneven slices to get different textures.
  8. Once you remove the red peppers from the oven, place them into the fridge to cool * this will help the peeling process.
  9. After the peppers have cooled, carefully peel the skin off, slice into strips, and then dice into pieces.
  10. Add the peppers into the marinade and whisk together. Add artichokes and mix again until fully coated.
  11. Place in the fridge to cool and marinate together for at least 30 minutes.
  12. Serve on a baguette or crackers, with dried or fresh dill for extra flavour.
Artichoke and Roasted Red Pepper Bruschetta

Artichoke and Roasted Red Pepper Bruschetta

Fresh to Impress

Tired of your standard bruschetta and want something with a kick? This recipe will do just the trick.

PREP 20 minutes
TOTAL 30 minutes
favorite
print
like
Serves
US | METRIC

INGREDIENTS

  • 1 red pepper - roasted, peeled and diced
  • 1 can of artichoke halves - rinsed and chopped
  • ½ lemon, juiced
  • 1½ tbsps extra-virgin olive oil
  • 1 garlic clove - minced
  • 1½ tsps salt & pepper (or to taste)
  • 1 tsp Dill (dried or fresh)

Easy peasy, lemon squeezy.


  1. Preheat oven to 400 degrees F. Cut the top off the red pepper, remove seeds, and slice in half.
  2. Using tin foil, place pepper skin side up and bake for 25 minutes.
  3. Flip to roast the inside for another 10 minutes.
  4. In a bowl, start your marinade. Squeeze lemon juice, mince the garlic, add olive oil, salt, pepper, and whisk.
  5. Drain artichokes over a colander and rinse the residue off (you want to lose the vinegar taste).
  6. Pat artichoke pieces down over a dish towel and remove as much moisture as you can.
  7. Dice up the artichokes into uneven slices to get different textures.
  8. Once you remove the red peppers from the oven, place them into the fridge to cool * this will help the peeling process.
  9. After the peppers have cooled, carefully peel the skin off, slice into strips, and then dice into pieces.
  10. Add the peppers into the marinade and whisk together. Add artichokes and mix again until fully coated.
  11. Place in the fridge to cool and marinate together for at least 30 minutes.
  12. Serve on a baguette or crackers, with dried or fresh dill for extra flavour.