Ingredients
- 1 Jar (6-oz) marinated artichoke hearts, drained (I prefer Cara Mia)
- 1/3 c Dried tomatoes; rehydrated in boiling water & drained (reserve soaking water)
- 1 1/2 tb Grated Parmiagano Reggiano
- 1 1/2 tb Grated Pecorino Romano
- 2 tb Mixed Fresh Chopped Herbs (Basil, Parsley, Thyme)
- 1 tb Extra Virgin Olive Oil
- 2 Cloves Garlic
- 1 Sm-med sweet red bell pepper, roasted, peeled & seeded
- 1 ts Balsamic Vinegar (I like Fini) (up to 2)
- 1/3 c Toasted Pignoli; Walnuts or Cashews
- Black Pepper; freshly ground, to taste
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