Artichoke Hearts with Chiles, Garlic, and Balsamic Vinegar appetizer recipe

[Guest guest]

Artichoke Hearts with Chiles, Garlic, and Balsamic

Vinegar

 

2 6 1/2 ounce jars marinated artichoke hearts, drained

2 cloves garlic, finely minced

1 teaspoon finely minced fresh rosemary

1/2 teaspoon crushed red pepper flakes

2 tablespoons balsamic vinegar

2 tablespoons extra virgin olive oil

 

Cut the artichoke hearts in half and transfer to a

bowl. Add all of the remaining ingredients. Stir well

and refrigerate. To serve, bring to room temperature.

Place on a serving plate and serve with toothpicks or

skewers. Serves 6 to 10.

 

 

 

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