1.Cut capsicums into sixths lengthways; discard seeds and membranes. Roast under grill or in very hot oven, skin-side up, until skin blisters and blackens. Cover capsicum pieces with plastic or paper for 5 minutes; peel away skin, cool to room temperature.
2.Combine ricotta, rocket, anchovy, artichoke and chilli in medium bowl. Place capsicum pieces flat on board; place rounded teaspoons of the ricotta mixture in centre of each capsicum piece then roll pieces tightly to enclose filling.
3.Thread 1 capsicum roll and one olive onto each skewer.
We used anchovy-stuffed olives, but any variety of large green stuffed olives can be substituted.Note