Ingredients for 1 servings:
1. 7 ounces artichoke hearts, drained and chopped
2. 7 ounces sweet red peppers, bottled, roasted if possible
3. 1/2 cup parmesan cheese, freshly grated
4. 1/2 cup parsley, pressed in firmly
5. 1 teaspoon coarse black pepper (to taste)
6. 3 tablespoons capers, drained
7. 4 garlic cloves, peeled and chopped
8. 1/4 cup olive oil
9. 2 tablespoons vinaigrette dressing, tangy
Directions:
1. Make this a day ahead as the flavour needs to develop.
2. Combine first 7 ingredients in a processor.
3. Add the vinaigrette, and pulse — on-off — to process until roughly mixed.
4. Add JUST enough olive oil in a thin stream, while processing further, until paté has a rough texture. You may need less than 1/4 cup: it will depend on the other ingredients. Do not process too much.
5. Taste: you might want to add salt or seasoning salt.
6. Turn into a bowl, cover with clingfilm, and keep in fridge overnight.
7. Serve with cheeses and breads as suggested.
Enjoy your meal!