Best 4 Artichokes With Roasted Red Pepper Velvet Recipes
Indulge in a delightful culinary journey with our exquisite Artichokes with Roasted Red Pepper Velvet, a symphony of flavors that tantalizes the taste buds. This delectable dish features tender artichoke hearts enveloped in a creamy, vibrant sauce made from roasted red peppers, capturing the essence of the Mediterranean. Embark on a step-by-step guide to recreate this culinary masterpiece in your own kitchen. We also unveil a treasure trove of complementary recipes that elevate your dining experience. Discover the secrets behind the velvety Artichoke and Roasted Red Pepper Dip, perfect for gatherings and special occasions. Explore the tantalizing flavors of Artichokes Stuffed with Spinach and Feta, a delightful vegetarian option bursting with Mediterranean charm. Unveil the culinary artistry of Artichokes with Lemon Butter Sauce, a classic dish that showcases the natural goodness of artichokes. Embark on a culinary adventure with our diverse collection of artichoke recipes, each offering a unique taste sensation.
Here are our top 4 tried and tested recipes!
MEDITERRANEAN PASTA W/ ROASTED RED PEPPERS AND ARTICHOKES
Steps:
- Cook penne according to package directions.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute until fragrant.
- Add the peppers, artichokes and tomatoes and cook, stirring frequently, until veggies start to give off some liquid. About 15 minutes.
- Add the lemon juice, lemon zest, olives (if using), oregano, salt and pepper and stir. Cook for 1-2 minutes to combine the flavors.
- When penne is done, drain and add to the vegetables. Toss well to combine. Taste and adjust seasoning, if necessary. Add another squeeze of lemon, extra dash of salt, or perhaps a drizzle of olive oil, if desired.
- Serve with some crusty bread of course!
Nutrition Facts : Calories 240 kcal, Carbohydrate 36 g, Protein 6 g, Fat 9 g, SaturatedFat 1 g, Sodium 244 mg, Fiber 6 g, Sugar 7 g, UnsaturatedFat 6 g, ServingSize 1 serving
SIMPLY ROASTED ARTICHOKES
Wrap and roll! This recipe is so simple it's hard to call it a recipe.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h25m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place artichokes stem-side down in a bowl and drizzle with lemon juice.
- Slightly separate the artichoke leaves with your hands.
- Insert a knife blade into the center of each artichoke to create a garlic clove-size space.
- Drizzle each artichoke with olive oil.
- Press 1 clove of garlic into the center of each artichoke and season with salt.
- Tightly wrap each artichoke twice with heavy-duty aluminum foil.
- Place in baking dish and bake in the preheated oven until sizzling, about 1 hour 20 minutes
Nutrition Facts : Calories 203.8 calories, Carbohydrate 19.3 g, Fat 13.8 g, Fiber 8.9 g, Protein 5.5 g, SaturatedFat 1.9 g, Sodium 253.2 mg, Sugar 2 g
HOT ROASTED RED PEPPER AND ARTICHOKE DIP
This creamy, decadent dip is best served with slices of Italian bread as an appetizer, but is very filling and could be served as part of a main course! I make this in the crock pot so that it can be eaten whenever, but I'm sure it could be made in the oven too!
Provided by ROBYN050501
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 2h15m
Yield 20
Number Of Ingredients 7
Steps:
- Beat cream cheese, sour cream, and mayonnaise together with an electric mixer in a large bowl until smooth.
- Stir in roasted red peppers, artichoke hearts, and about half the mozzarella cheese.
- Pour mixture into a slow cooker.
- Sprinkled the remaining mozzarella on top.
- Cook on Low until cheese is melted and the dip is bubbly, 2 to 3 hours. Serve with Italian bread slices.
Nutrition Facts : Calories 316.4 calories, Carbohydrate 21.1 g, Cholesterol 41.6 mg, Fat 19.9 g, Fiber 2.4 g, Protein 8.5 g, SaturatedFat 9.5 g, Sodium 430.8 mg, Sugar 1.1 g
ROASTED RED PEPPER, SPINACH AND ARTICHOKE SPREAD
I found a simple spinach and artichoke spread in a cookbook and added my own touches-roasted red peppers, pesto, lemon zest and wine. You'll be surprised at how much your guests enjoy it. -Be Jones, Brunswick, Missouri
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 20 servings (5 cups).
Number Of Ingredients 15
Steps:
- In a large skillet, combine the wine, shallots and garlic. Bring to a boil; cook until liquid is reduced to about 2 tablespoons. Stir in the soup, sour cream, pesto, flour, soy sauce, lemon zest and pepper sauce. Fold in the spinach, artichokes, red peppers and half the cheese., Transfer to a greased 11x7-in. baking dish; sprinkle with remaining cheese. Bake at 400° until set, 30-35 minutes. Serve with crackers and/or breads.
Nutrition Facts : Calories 104 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 341mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
Tips:
- To prepare the artichokes, trim the stem and remove the tough outer leaves until you reach the tender, light green leaves. Cut off the top quarter of the artichoke to expose the fuzzy choke. Use a spoon to scoop out the choke and discard it. - When roasting the red peppers, keep an eye on them to prevent burning. The skin should be slightly charred and blackened. - To make the velvet sauce, use a high-quality white wine and a flavorful cheese like Parmesan or Gruyère. - If you don't have a steamer, you can boil the artichokes in a pot of water. Just make sure to cover the pot so that the artichokes steam evenly. - Serve the artichokes with lemon wedges so that your guests can squeeze some fresh lemon juice over them.Conclusion:
Artichokes with Roasted Red Pepper Velvet is a delicious and elegant dish that is perfect for a special occasion. The artichokes are tender and flavorful, and the roasted red pepper velvet sauce is rich and creamy. This dish is sure to impress your guests.
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