| Ingredients : |
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2 cups chick peas (3 cups cooked)
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2 red peppers
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8 artichoke hearts, cooked and each heart cut in 6 wedges each
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1 cup olive oil
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4 garlic cloves, quartered
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1 tablespoon capers
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1 teaspoon chopped anchovies
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½ teaspoon sugar
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3 tablespoons salt
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2 tablespoons balsamic vinegar
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2 tablespoons cider vinegar
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1 large lettuce or same amount of mixed lettuce |
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| Preparation: |
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Soak chick peas in water the night before. Cover with water and cook until just tender. Drain. Reserve.
Brush peppers with olive oil and broil in oven for a few minutes.
Remove skin and seeds. Cut into thin strips.
Blend oil, garlic, capers, anchovies, sugar, salt, and both vinegars for 2 to 3 minutes.
Combine this mixture with chick peas, artichokes and peppers. This preparation may be kept in refrigerator overnight, to marinade.
Before serving, add lettuce hand cut in medium size pieces.
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8 servings
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