Marinated Artichokes and Roasted Red Peppers Recipe

Looking for an easy Marinated Artichokes and Roasted Red Peppers recipe? Learn how to make Marinated Artichokes and Roasted Red Peppers using healthy ingredients.


Submitted by agrizas

Makes 4 servings



This is a relatively quick and easy salad than can serve 4 as a side dish or 6+ as an appetizer. It is delicious days later too!

Recipe Ingredients for Marinated Artichokes and Roasted Red Peppers

3 medium raw Bell Pepper Red
16 oz VIGO QUARTERED ARTICHOKE
3 tbsp, drained Capers, Canned
0.33 medium raw Onion Red
1/4 cup Parsley
0.13 tsp Pepper, Red Or Cayenne
2 tbsp chopped Shallots
1/2 fruit (2-1/8" dia) Lemons
1 tsp Classic Dijon Mustard
4 serving Fine White Wine Vinegar
1/2 cup leaves, whole Basil, Fresh
3 tbsp Extra Virgin Olive Oil
1/4 tsp Pepper, Black
1/2 tsp Kosher Salt

Recipe Directions for Marinated Artichokes and Roasted Red Peppers

  1. If you are roasting the peppers yourself, pre-heat the broiler. Cut the peppers in half and remove the seeds and stems. Line a baking sheet with aluminum foil and then place the peppers halves skin side up. Place under the broiler until the peppers are all well-blackened, about 10 minutes. Once they are blackened, place in an airtight bag and allow them to steam for 15 minutes. After 15 minutes, the blackened skin can be removed easily. Whether using fresh or jarred peppers, thinly slice them lengthwise.

  2. While the peppers are steaming, drain artichokes well. Remove any tough outer leaves and then quarter the hearts. Place them in a single layer on paper towels. Season with tsp salt and tsp black pepper. Allow to dry on the towels for approximately 10 minutes.

  3. While the artichokes dry, make the vinaigrette. Mince the shallot and basil. Cut the lemon in half and over a fine mesh sieve placed in a bowl (to catch the seeds), use a fork to juice the lemon. Combine the shallot, basil, lemon juice, olive oil, vinegar, and Dijon mustard in a bowl. Whisk well to combine, and season with salt and pepper to taste.

  4. Mince the red onion and chop the parsley. Place the artichokes in a medium serving bowl with 2 Tbsp of the vinaigrette. Gently toss to coat. Then add the capers, red peppers, red onion, parsley, red pepper flakes, and the rest of the vinaigrette. Season generously with salt and pepper, and mix well. Allow the flavors in the salad to combine at room temperature for 25 minutes. Serve with a good, crusty bread.

Categories

Herbs, Vegetables, Appetizers, Salads, Side Dish

Nutrition Facts
Serving Size 268.9g
Amount Per Serving
Calories
154
Calories from Fat
96
% Daily Value*
Total Fat
10.7g
16%
Saturated Fat
1.5g
8%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
725mg
30%
Potassium
238mg
7%
Total Carbohydrates
15.4g
5%
Dietary Fiber
3.3g
13%
Sugars
4.1g
Protein
3.2g
Vitamin A 118% Vitamin C 311%
Calcium 4% Iron 12%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • No cholesterol
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in sodium
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