Artichoke Relish With Sun-Dried Tomatoes And Olives - cooking recipe

Ingredients

9 ounces frozen artichoke hearts
1/3 cup sun-dried tomato, packed in oil
1/4 cup nicoise olives or 1/3 cup kalamata olive, pitted and cut in large pieces
1/2 cup roasted red peppers or 1/2 cup yellow pepper, diced
1 tablespoon capers
2 tablespoons fresh herbs, minced (basil, oregano or parsley)
2 tablespoons balsamic vinegar
1/4 cup extra virgin olive oil
salt & freshly ground black pepper

Preparation

Cook artichoke hearts according to package directions. Cut in half lengthwise.
Drain tomatoes and cut into strips.
Combine all ingredients in a medium bowl. Serve at once or refrigerate. Tastes best at room temperature.