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Prep Time
12 mins
Total Time
40 mins
Serves
8

Ingredients

8
cooked artichokes, stem, choke and leaves removed
2 tbsp
pesto
30 mL
1 pkg
goats cheese (6.5 oz/190 g)
1 cup
roasted red peppers, divided
250 mL
1/4 cup
kalamata olives, pitted and chopped
60 mL
1 tbsp
capers
15 mL
1/2 cup
chopped, seeded tomatoes
125 mL
1 tbsp
lemon juice
15 mL
2 tbsp
olive oil
30 mL
3
green onions, finely chopped

Directions

Step 1
Preheat oven to 350°F (180°C). Place artichokes in a baking dish, cutting bottom of artichokes to sit level, as necessary.
Step 2
Spoon 3/4 tsp (4 mL) pesto into centre of each artichoke. Combine goat cheese, 1/4 cup (60 mL) roasted red peppers, olives and capers. Top artichokes with goat cheese mixture. Bake artichokes until cheese is melted, 20 to 25 min.
Step 3
Meanwhile, combine tomatoes, lemon juice, olive oil and remaining roasted red peppers. Spoon red pepper sauce onto eight plates, top each with a stuffed artichoke; sprinkle with green onion.

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Nutrition Facts

Nutrition Description:
Per serving (1/8 of recipe):
Calories:
150
Fat:
11 g
Saturated Fat:
4 g
Carbs:
8 g
Fibre:
2 g
Cholesterol:
20 mg
Protein:
6 g
Sodium:
380 mg