Ingredients
1/4 cup finely chopped marinated artichoke hearts
1/4 cup finely chopped peppadew peppers
1 tablespoon capers, rinsed and drained
2 tablespoons chopped pimento-stuffed olives
2 tablespoons Genoa salami
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
Kosher salt and freshly ground pepper
Butter crackers, for serving
Preparation
In a medium bowl, combine artichoke hearts, Peppadew peppers, capers, olives, and salami. Stir in lemon juice, oil, and herbs.
Season with kosher salt and freshly ground pepper to taste. Serve at room temperature with butter crackers, or refrigerate, covered, up to 2 days.
