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Epicurious
Bon Appétit

Artichokes with Roasted Red Pepper Velvet

3.8

(1)

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

Recipe information

  • Yield

    Makes 6 servings

Ingredients

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

Preparation

  1. Step 1

    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.

    Step 2

    Cook artichokes in large pot of boiling salted water until knife pierces base easily, turning occasionally, about 30 minutes. Remove artichokes and cool.

    Step 3

    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.)

    Step 4

    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.

TagsArtichokeVegetableBell PepperSideStarterDinnerNut FreeGluten FreeVegetarianSpringBon Appétit
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