Red Sweet Pepper and Artichoke Pate

• 7 ounces artichoke hearts, drained and chopped
• 7 ounces sweet red peppers, bottled, roasted if possible
• 12 cup parmesan cheese, freshly grated
• 12 cup parsley, pressed in firmly
• 1 teaspoon coarse black pepper (to taste)
• 3 tablespoons capers, drained
• 4 garlic cloves, peeled and chopped
• 14 cup olive oil
• 2 tablespoons vinaigrette dressing, tangy

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 pate has a rough texture.
5. You may need less than 1/4 cup: it will depend on the other ingredients.
6. Do not process too much.
7. Taste: you might want to add salt or seasoning salt.
8. Turn into a bowl, cover with clingfilm, and keep in fridge overnight.
9. Serve with cheeses and breads as suggested.

hearts, sweet red peppers, parmesan cheese, parsley, coarse black pepper, capers, garlic, olive oil, vinaigrette dressing

Taken from www.food.com/recipe/red-sweet-pepper-and-artichoke-pat-189216 (may not work)