Best Artichoke Heart And Red Pepper Bites Recipes
20 BEST WAYS TO COOK WITH ARTICHOKES
Try these tasty artichoke recipes for something new and exciting on your table. From creamy dip to pasta to pizza, artichokes jazz up any meal.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an artichoke recipe in 30 minutes or less!
Nutrition Facts :
ARTICHOKE BITES I
I love this appetizer either hot or cold. If you love artichokes and cheese, you should enjoy this recipe.
Provided by PEG13
Categories Appetizers and Snacks Tapas
Time 50m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9 inch square baking pan.
- Drain marinade from 1 jar of artichokes into a medium sized skillet. Drain second jar and discard marinade. Heat the marinade in the medium sized skillet. Add the onions and garlic and saute for about 5 minutes.
- In a medium sized bowl, combine the eggs, bread crumbs, salt, pepper, oregano and hot pepper sauce. Slowly mix in the shredded cheddar cheese, parsley and artichoke. Blend the marinade with the sauteed onions and garlic into the mix.
- Grease a 9 inch square baking pan and pour in the contents of the bowl.
- Bake for approximately 30 minutes and allow to cool briefly. Cut into one inch squares and serve.
Nutrition Facts : Calories 175.8 calories, Carbohydrate 4.6 g, Cholesterol 86.1 mg, Fat 14.1 g, Fiber 0.2 g, Protein 8.2 g, SaturatedFat 6.3 g, Sodium 337.2 mg, Sugar 0.6 g
ARTICHOKE HEART AND RED PEPPER BITES
These are really easy to make and everyone loves them. They are great to keep in the freezer and just pop into the oven when guest show up unexpectedly, or when you have the munchies. I usually like to roast my own peppers, but have used roasted peppers from a jar as well. If you can't get artichoke hearts packed in oil just drain the liquid and use two tablespoons of your favorite olive oil. To make this recipe Passover-friendly, just sub matzoh meal for the breadcrumbs.
Provided by Mirj2338
Categories Lunch/Snacks
Time 45m
Yield 60 bites
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees and grease an 8 inch baking dish.
- Drain the artichoke hearts, reserving 2 tablespoons of the oil.
- Drain the roasted peppers and discard the liquid.
- Finely chop the artichoke hearts and peppers and set aside.
- Heat a large skillet over medium heat.
- Add the reserved oil, onion, and garlic.
- Cook for five minutes, or until soft and translucent.
- Remove from the heat and cool slightly.
- Beat the eggs in a large bowl until thick and lemon colored.
- Beat in the remaining ingredients along with the artichoke hearts, peppers, and onion mixture.
- Pour into the prepared pan.
- Bake for 30 minutes, or until pale golden brown.
- Cool for 15 minutes, then cut into one inch squares.
- Tightly wrap and refrigerate for up to 2 days, or freeze for up to a month.
- Serve cold, at room temperature, or gently reheated in a 300 degree oven for 5-10 minutes.
Nutrition Facts : Calories 27.4, Fat 1.6, SaturatedFat 0.9, Cholesterol 18.1, Sodium 34.7, Carbohydrate 1.6, Fiber 0.3, Sugar 0.2, Protein 1.7
ROASTED RED PEPPER AND ARTICHOKE DIP
Roasted red peppers add color to a one-dish dip requiring 10 minutes of prep time.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 10m
Yield 16
Number Of Ingredients 6
Steps:
- In food processor, place artichoke hearts and bell peppers. Cover and process until coarsely chopped. Add cream cheese, sour cream and parsley. Cover and process just until blended.
- Garnish dip with additional chopped fresh parsley if desired. Serve with crackers.
Nutrition Facts : Calories 100, Carbohydrate 9 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 1 g, TransFat 1 g
ARTICHOKE BITES
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Lightly butter or spray a 6-cup nonstick muffin tin.
- Toast the bread slice until crisp. Cool and cut the toast into small pieces into a medium-size bowl and add the oregano, artichoke hearts, cheese, and parsley.
- Heat the oil in a small skillet over medium heat, add the onion, garlic, salt, and red pepper flakes, and cook until soft, about 5 minutes. Stir into the artichoke mixture.
- Lightly beat the eggs in a small bowl until foamy, stir into the artichoke mixture; spoon a 1/4 cup of the mixture into each of the muffin cups. Cook until lightly puffed, golden, and just set in the center, about 17 to 20 minutes. Let cool on a rack for about 5 minutes, then remove the artichoke bites from the pan and serve warm.
PANINI WITH ARTICHOKE HEARTS, SPINACH AND RED PEPPERS
Here's a great way to pack a lot of nutrients into a sandwich. If you use frozen artichoke hearts, the panini are quickly assembled.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. Add the spinach to the boiling water and blanch for 10 to 20 seconds. Transfer to the ice water to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely.
- Heat 1 tablespoon of the oil in a large, heavy skillet over medium heat, and add the garlic. Cook, stirring, until the garlic is fragrant, about 30 seconds, and stir in the artichoke hearts. Stir for a few minutes, until the artichoke hearts are beginning to color, and add the thyme leaves and the spinach. Toss together and season to taste with salt and pepper. Remove from the heat.
- Preheat a panini grill. Top four of the bread slices with the artichoke hearts and spinach. Add strips of roasted pepper, then cheese. Top with the remaining bread and press together. Brush the outside of the bread (top and bottom slices) with olive oil. Place in the panini maker and grill for four to five minutes, until the cheese has melted and the bread is toasty. Slice in half and serve hot.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 13 grams, Carbohydrate 41 grams, Fat 21 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 7 grams, Sodium 636 milligrams, Sugar 6 grams, TransFat 0 grams
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Exploring Artichoke Heart and Red Pepper Bites Recipes
When it comes to exploring new recipes, there are endless possibilities for food enthusiasts. One such recipe that has become popular among health-conscious and vegetarian communities is artichoke heart and red pepper bites. This delightful appetizer is simple to make and can be customized to cater to individual preferences.Artichoke hearts
Artichoke hearts are the star ingredient in this recipe. They are a great source of vitamins and minerals that contribute to overall health and wellbeing. Artichokes are known for their anti-inflammatory properties and may help prevent certain types of cancers. They are also low in calories and rich in fiber, making them an excellent addition to any diet.Red peppers
Red peppers are vibrant, flavorful, and nutrient-rich. They are full of vitamins A and C, both of which are known for their immune-boosting properties. Red peppers are also high in antioxidants, which help protect the body against harmful free radicals. Moreover, they are versatile and can be used in many different dishes for added taste and nutrition.The Recipe
To make artichoke heart and red pepper bites, you will need:- 1 jar of artichoke hearts (cut into bite-size pieces)
- 1 red pepper (diced)
- 1/4 cup of grated parmesan cheese
- 2 cloves of garlic (minced)
- 2 tablespoons of olive oil
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- Toothpicks
Customizations
While the above recipe is a great starting point, it can be tailored to cater to your preferences. Here are a few customizations you can try:- Add crushed red pepper flakes for a spicy kick.
- Replace parmesan cheese with feta cheese for a tangy twist.
- Use different colored peppers (yellow, orange, green) for a colorful presentation.
- Add chopped fresh herbs (such as parsley or basil) for added flavor.
- Replace the toothpicks with small skewers or serving sticks.
Conclusion
Artichoke heart and red pepper bites are a versatile, healthy, and delicious appetizer that can liven up any meal. With some simple ingredients and a little creativity, you can customize this recipe to suit your individual preferences. Whether you're looking for a quick and easy snack or an impressive party dish, artichoke heart and red pepper bites are sure to be a crowd-pleaser.Ingredients:
To make this dish, you will need the following ingredients:- 1 can of artichoke hearts
- 1/2 cup of roasted red peppers
- 1/2 cup of bread crumbs
- 1/4 cup of grated Parmesan cheese
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
Instructions:
Step 1: Preheat the oven
Preheat the oven to 375°F. This will ensure that the bites cook evenly and are crispy on the outside.Step 2: Drain and chop the artichoke hearts
Drain the can of artichoke hearts and chop them into small pieces. You can use a food processor or chop them by hand. Ensure that they are not too big as they need to fit into the bites.Step 3: Roast the red peppers
Roast the red peppers in the oven until they are slightly charred on the outside. This can take around 15 minutes. Once done, let them cool and chop them into small pieces.Step 4: Mix the ingredients together
In a mixing bowl, combine the chopped artichoke hearts, roasted red peppers, bread crumbs, grated Parmesan cheese, olive oil, minced garlic, salt, and black pepper. Mix everything together until it is well combined.Step 5: Form the bites
Take small spoonfuls of the mixture and form them into bite-sized balls. Place them on a baking sheet lined with parchment paper. Ensure that they are not too close together as they will expand slightly when cooking.Step 6: Bake the bites
Bake the bites in the oven for around 20 minutes, or until they are golden brown on the outside. The cooking time may vary depending on your oven, so keep an eye on them while they are cooking.Valuable tips:
- Use fresh ingredients: Fresh ingredients will always taste better than canned or frozen. If you can, use fresh artichokes and red peppers instead of canned or frozen.
- Cook the garlic: Some people may not like the strong taste of raw garlic. To mellow out the flavor, you can sauté the garlic in olive oil for a few minutes before adding it to the mixture.
- Add additional herbs: If you want to add some extra flavor to the bites, you can add chopped herbs such as parsley, basil, or oregano. These will bring out the flavors of the other ingredients.
- Don't overcook: Overcooking the bites can cause them to become dry and chewy. Keep an eye on them while they are in the oven and remove them once they are golden brown on the outside.
- Use a cookie scoop: Use a cookie scoop to portion out the mixture, as it will ensure that each bite is the same size. This will help them cook evenly in the oven.
- Serve with a dipping sauce: Artichoke heart and red pepper bites go well with a variety of dipping sauces such as aioli, marinara sauce, or even ranch dressing. Experiment with different sauces to find your favorite!