Best Artichokes With Roasted Red Pepper Velvet Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

20 BEST WAYS TO COOK WITH ARTICHOKES



20 Best Ways to Cook with Artichokes image

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

Spinach Artichoke Dip
Mediterranean Roasted Artichoke Recipe
Artichoke Soup
Italian Stuffed Artichokes
Spinach Artichoke Pizza
Spinach Artichoke Grilled Cheese
Italian Marinated Artichoke Salad
Spinach Artichoke Pasta
Lemon Butter Pasta with Artichokes and Capers
Spinach Artichoke Tarts
Artichoke and Olive Tapenade
Roasted Garlic Artichoke Olive Dip
Spinach Artichoke Quinoa Stuffed Peppers
Marinated Artichokes and Olives
Mediterranean Pasta w/ Roasted Peppers u0026amp; Artichokes
Artichoke Fritters
Parmesan Baked Artichoke Hearts
Spinach Artichoke Lasagna
Tempeh Artichoke Wrap
Spinach Artichoke Pasta Salad

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep an artichoke recipe in 30 minutes or less!

Nutrition Facts :

ARTICHOKES WITH ROASTED RED PEPPER VELVET



Artichokes with Roasted Red Pepper Velvet image

There is very little fat in this delicious alternative to chips and dip. Uncork a cold bottle of Gewürztraminer to enjoy alongside.

Yield Makes 6 servings

Number Of Ingredients 4

1/4 cup white wine vinegar
6 12- to 14-ounce fresh artichokes
Roasted Red Pepper Velvet
1/2 teaspoon herbes de Provence

Steps:

  • Pour vinegar into small bowl. Cut stems and top 1 1/2 inches off artichokes. Peel away tough bottom outer leaves from artichokes. Dip cut surfaces of artichokes into vinegar.
  • Cook artichokes in large pot of boiling salted water until knife pierces base easily, turning occasionally, about 30 minutes. Remove artichokes and cool.
  • Gently open top of each artichoke, spreading leaves. Holding artichoke with 1 hand, gently twist out center cone of artichoke leaves with other hand. Reserve cone. Using melon baller, scoop out choke. (Can be made 1 day ahead. Cover; chill artichokes and cones separately.)
  • Place artichokes on plates. Place cones pointed side down in center of artichokes. Spoon 1 tablespoon Roasted Red Pepper Velvet atop each cone. Sprinkle with herbes de Provence. Serve, passing remaining sauce separately.

ROASTED PEPPER AND ARTICHOKE BRUSCHETTA



Roasted Pepper and Artichoke Bruschetta image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 5

1 baguette, sliced into 1/2-inch-thick slices
1/3 cup olive oil
One 6.5-ounce jar marinated artichokes, chopped, marinade reserved
1 roasted red pepper from a jar, chopped
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Brush the baguette slices with the olive oil and place on a baking sheet. Toast until crisp but still slightly tender on the inside, 6 to 8 minutes. Let cool to room temperature.
  • In a medium bowl, combine the artichoke marinade, artichokes and roasted red pepper and season with salt and pepper. Toss to coat.
  • Spoon the artichoke and pepper mixture on the toasted baguette slices. Drizzle each with a little bit of the marinade.

ROASTED RED PEPPER AND ARTICHOKE DIP



Roasted Red Pepper and Artichoke Dip image

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

1 jar (6 to 7 oz) marinated artichoke hearts, drained
1/2 cup drained roasted red bell peppers (from 7-oz jar)
1 package (3 oz) cream cheese, softened
1/2 cup sour cream
1/4 cup chopped fresh parsley
Assorted crackers or vegetable chips

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

ROASTED RED PEPPER VELVET



Roasted Red Pepper Velvet image

Nonfat yogurt and low-fat mayonnaise provide a creamy base for this dipping sauce for the artichokes. It's also great with asparagus, as well as with grilled tuna, salmon, chicken or flank steak. Begin making the sauce the day before serving since the yogurt needs to drain overnight.

Yield Makes 1 1/2 cups

Number Of Ingredients 7

1 1/2 cups plain nonfat yogurt
2 small green onions, cut into 1-inch pieces
1 7.25-ounce jar roasted red peppers, well drained, cut into 1-inch pieces
1/2 teaspoon chopped canned chipotle chilies*
3 tablespoons low-fat mayonnaise
3/4 teaspoon herbes de Provence
*Canned chipotle chilies are available at Latin American markets, specialty foods stores and some supermarkets.

Steps:

  • Set strainer over large bowl. Line strainer with 2 layers of cheesecloth, allowing 4 inches to extend over sides of strainer (do not let strainer touch bottom of bowl). Spoon yogurt into strainer. Fold overhanging cheesecloth over yogurt. Chill overnight (liquid will drain out and yogurt will thicken; discard liquid).
  • Finely chop green onions in processor. Add half of roasted peppers and chipotle chilies. Process until peppers are finely chopped, scraping down sides of bowl occasionally. Add 1/2 cup plus 2 tablespoons drained yogurt (reserve any remaining yogurt for another use), mayonnaise and herbes de Provence. Process to blend. Add remaining peppers. Using on/off turns, process until peppers are coarsely chopped. Season with salt and pepper. Transfer to bowl. Chill at least 30 minutes and up to 1 day to blend flavors.

CREAMY ARTICHOKE PASTA



Creamy Artichoke Pasta image

Make a luscious pasta dish with no cheese, cream or butter? Absolutely! The canned artichoke hearts get blended into a creamy sauce that's mixed with roasted red peppers, olives, capers and fresh herbs for a colorful dinner. This is an out-of-the-box, unexpected vegan pasta dish that will delight your family and be easy on the budget.

Provided by Valerie Bertinelli

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1 pound dried fettuccine (see Cook's Note)
Two 14-ounce cans artichoke hearts, rinsed and drained
2 tablespoons extra-virgin olive oil, plus more as needed
1 cup chopped roasted red peppers
1/2 cup kalamata olives, halved
3 tablespoons capers
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, thinly sliced
1/4 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente.
  • Meanwhile, blend the drained artichoke hearts, 1/4 cup water, 1/4 teaspoon salt and 1/4 teaspoon pepper in a high-powered blender until completely smooth. Set aside.
  • Heat the olive oil in a large high-sided skillet or braiser over medium heat. Add the roasted red peppers, olives, capers and red pepper flakes and sauté until warmed through, about 2 minutes. Stir in the garlic and a drizzle of oil if needed. Continue to cook, stirring frequently, until the garlic is slightly softened but not brown, about 1 minute. Stir in the blended artichoke hearts, then reduce the heat to low.
  • When the pasta is ready, reserve 1 cup of the pasta water, then drain the pasta and add it directly to the skillet with the artichoke sauce. Add about 1/2 cup of the reserved pasta water and toss together until the sauce and water become a cohesive creamy mixture, add more pasta water as needed. Turn off the heat. Add the basil and parsley, toss to combine and serve.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

You'll also love

Rosemary Red Potatoes_image Rosemary Red Potatoes

Mom's Crockpot Tuna Casserole_image Mom's Crockpot Tuna Casserole

Buffalo Chicken Lettuce Wraps Recipe by Tasty_image Buffalo Chicken Lettuce Wraps Recipe by Tasty

Barbecue Turkey Burgers with Creamy Cole Slaw Holden_image Barbecue Turkey Burgers with Creamy Cole Slaw Holden

Easy Chili Soup_image Easy Chili Soup

Slow-Cooker Hawaiian Pulled Pork Sandwiches_image Slow Cooker Hawaiian Pulled Pork Sandwiches

Kittencal's Best Blasted Rapid-Roast Whole Chicken_image Kittencal's Best Blasted Rapid Roast Whole Chicken

Chicken Salad With Thai-Flavored Dressing_image Chicken Salad With Thai Flavored Dressing

Meatloaf with a Crunchy Topping_image Meatloaf with a Crunchy Topping

Sauteed Spinach with Crisp Pancetta_image Sauteed Spinach with Crisp Pancetta

Homemade Coffee Liqueur_image Homemade Coffee Liqueur

Beer Brined Buffalo Wings Recipe - (4.3/5)_image Beer Brined Buffalo Wings Recipe (4.3/5)

My Mom's Barbecued Raccoon_image My Mom's Barbecued Raccoon

Potato & Sugar Snap Pea Salad_image Potato & Sugar Snap Pea Salad

Greek Orzo Salad_image Greek Orzo Salad

Easy Baked Beans_image Easy Baked Beans

Spaghetti With Shrimp, Capers and Garlic_image Spaghetti With Shrimp, Capers and Garlic

Santa Fe Chicken Sandwich_image Santa Fe Chicken Sandwich

Lobster Fritters_image Lobster Fritters

KALBI (KOREAN BBQ BEEF SHORT RIBS)_image KALBI (KOREAN BBQ BEEF SHORT RIBS)

Artichokes with Roasted Red Pepper Velvet: A Culinary Delight

Artichokes with roasted red pepper velvet is a classic dish that is enjoyed by food enthusiasts and health-conscious people alike. This flavor-packed recipe features the health benefits of artichokes and the rich, velvety texture of roasted red peppers.

What are Artichokes?

Artichokes are a type of vegetable that is widely popular among Mediterranean and Middle Eastern cuisines. This vegetable is a rich source of fiber, iron, antioxidants, and vitamin C. It can be eaten both raw and cooked, and its meaty texture and nutty flavor make it a versatile ingredient in various dishes.

Artichokes have long been known for their potential health benefits, particularly as an aid in reducing cholesterol levels, improving digestion, and enhancing overall liver function. Due to this, the vegetable is known to be a healthful addition to a balanced diet.

Roasted Red Pepper Velvet: A Luscious Sauce

The roasted red pepper velvet sauce is a luscious, creamy, and flavorful sauce that is made from roasted red peppers, cream, and butter. This sauce is a great accompaniment to grilled or roasted vegetables, meats, and fish.

The roasted red pepper velvet sauce is rich in flavor and vivid in color, and it is a great alternative to tomato-based sauces that are typically used in recipes. This sauce is particularly popular in the gourmet food industry and is often used to add depth and complexity to dishes.

Artichokes with Roasted Red Pepper Velvet: An Unforgettable Dish

Artichokes with roasted red pepper velvet is an unforgettable dish that combines the crispy texture and distinct flavor of artichokes with the creamy, smooth texture of the roasted red pepper sauce.

The dish is typically prepared by cooking artichokes in a pot until tender and then spooning the roasted red pepper velvet sauce over them. The dish can be further garnished with fresh herbs, cracked black pepper, and lemon wedges to add flavor and visual appeal.

The combination of artichokes and roasted red pepper sauce is a match made in heaven, as the artichokes provide a satisfying crunch and earthy flavor, while the roasted red peppers in the sauce contribute a smooth, balanced taste that complements the artichokes’ natural flavor.

The Benefits of Artichokes with Roasted Red Pepper Velvet

Artichokes with roasted red pepper velvet is a healthful and delicious dish that provides several health benefits.

Firstly, the dish is loaded with antioxidants, which are essential for preventing cellular damage and maintaining overall health. Artichokes are particularly rich in antioxidants such as quercetin and rutin, which are known for their anti-inflammatory properties.

Secondly, the dish is an excellent source of fiber, which is critical for maintaining a healthy digestive system. The fiber content in artichokes can stimulate the production of beneficial gut bacteria, which support the digestive system and promote a healthy immune response.

Lastly, the dish is low in calories, making it a smart option for people who are trying to maintain a healthy weight. Artichokes are naturally low in calories and high in fiber, which can help to keep the body feeling full and satisfied for extended periods. This can prevent overeating and promote a healthy metabolism.

The Bottom Line

All in all, artichokes with roasted red pepper velvet is a delicious and nutritious dish that has many health benefits. Whether you’re a health-conscious foodie or simply looking for a flavorful and satisfying meal, this recipe is sure to impress.

Artichokes are a delicious and healthy vegetable that can be prepared in many ways. One of the most popular ways to cook artichokes is by stuffing them with a filling, such as bread crumbs, cheese, or roasted vegetables. In this article, we will explore how to make artichokes with roasted red pepper velvet, a creamy and flavorful dish that is perfect for a special occasion or a weeknight dinner.

Ingredients

To make artichokes with roasted red pepper velvet, you will need the following ingredients: - 4 artichokes, trimmed and steamed - 2 red bell peppers, roasted and peeled - 1 cup heavy cream - 1 cup chicken or vegetable broth - 1 onion, diced - 2 garlic cloves, minced - 2 tablespoons olive oil - 1 teaspoon dried thyme - Salt and black pepper to taste

Instructions

Step 1: Prepare the Artichokes
To prepare the artichokes, first trim off the tough outer leaves and cut off the top third of each artichoke. Use scissors to snip off the prickly tips of the remaining leaves. Cut off the stem of the artichoke to create a flat base. Rinse the artichokes in cold water to get rid of any dirt and place them in a steamer basket. Steam the artichokes for 45-50 minutes, or until the leaves are tender when pierced with a fork.
Step 2: Roast and Peel the Red Bell Peppers
To roast the red bell peppers, preheat the oven to 450°F. Cut the peppers in half and remove the seeds and stems. Place the peppers cut side down on a baking sheet and roast them for 20-30 minutes or until the skins are charred and blistered. Remove the peppers from the oven and transfer them to a plastic bag. Seal the bag and let the peppers sit for 10-15 minutes or until they are cool enough to handle. Remove the skins by gently peeling them off with your hands or a knife. Cut the peppers into small chunks and set aside.
Step 3: Make the Roasted Red Pepper Velvet
To make the roasted red pepper velvet, heat 2 tablespoons of olive oil in a large pan over medium heat. Add the diced onion and minced garlic and cook until the onion is translucent and the garlic is fragrant, about 5 minutes. Add the roasted red peppers, 1 teaspoon of dried thyme, and salt and black pepper to taste. Stir well and cook for another 5 minutes. Add 1 cup of chicken or vegetable broth to the pan and bring the mixture to a boil. Reduce the heat to low and simmer for 10-15 minutes or until the peppers are soft and the liquid has reduced by half. Use an immersion blender or a regular blender to puree the mixture until it is smooth and creamy. Return the mixture to the pan and add 1 cup of heavy cream. Stir well and cook over medium heat until the mixture is heated through, about 5 minutes. Salt and black pepper to taste.
Step 4: Serve
To serve the artichokes with roasted red pepper velvet, place each artichoke on a plate and spoon the creamy sauce over the top. Serve immediately and enjoy!

Tips for Making Perfect Artichokes with Roasted Red Pepper Velvet

- Choose artichokes that feel heavy for their size and have tightly closed leaves. - Use fresh red bell peppers for the best flavor and texture. - Make sure to remove all the tough outer leaves and prickly tips of the artichokes before steaming them. - Roast the red peppers until they are charred and blistered, as this will create a deeper flavor. - Use an immersion blender or a regular blender to puree the roasted red pepper mixture until it is smooth and creamy. - If the sauce is too thick, add a little more broth or cream to thin it out. - Make sure to salt and pepper the velvet to taste, as this will bring out the flavors of the roasted peppers. - Serve the artichokes and velvet immediately, as the sauce can thicken if left at room temperature. - Garnish the artichokes with fresh herbs or additional roasted red peppers for an extra touch of flavor and presentation.

Conclusion

Artichokes with roasted red pepper velvet is a rich and elegant dish that is perfect for impressing your guests or treating yourself to a special meal. By following these tips and instructions, you can create a dish that is not only delicious but also healthy and packed with nutrients. So go ahead and give it a try and see how easy it is to create this gourmet dish right in your own kitchen!

Related Topics