Artichoke Kebabs

• 1 (14 ounce) can artichoke hearts, drained and halved
• 1 medium green bell pepper, cut into 9 1 inch squares
• 1 medium red bell pepper, cut into 9 1 inch squares
• 12 cup nonfat Italian dressing or 12 cup other vinaigrette

1. Thread artichokes and peppers evenly on skewers.
2. Place in a shallow dish.
3. Pour dressing evenly over kebabs, turning to coat.
4. Do ahead or just serve now.

hearts, green bell pepper, red bell pepper, nonfat italian dressing

Taken from www.food.com/recipe/artichoke-kebabs-38527 (may not work)