Roasted Red Pepper & Goat Cheese Stuffed Artichokes
Prep Time
Serves
Cooking Mode
8 cooked artichokes, stem, choke and leaves removed
2 tbsp pesto
1 pkg goats cheese (6.5 oz/190 g)
1 cup roasted red peppers, divided
¼ cup kalamata olives, pitted and chopped
1 tbsp capers
½ cup chopped, seeded tomatoes
1 tbsp lemon juice
2 tbsp olive oil
3 green onions, finely chopped
8 cooked artichokes, stem, choke and leaves removed
2 tbsp pesto
1 pkg goats cheese (6.5 oz/190 g)
1 cup roasted red peppers, divided
¼ cup kalamata olives, pitted and chopped
1 tbsp capers
½ cup chopped, seeded tomatoes
1 tbsp lemon juice
2 tbsp olive oil
3 green onions, finely chopped
Directions
1Preheat oven to 350°F (180°C). Place artichokes in a baking dish, cutting bottom of artichokes to sit level, as necessary.
2Spoon 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.
3Meanwhile, 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.
Disclaimer
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Personal Note
Personal Note
