Edit
Recipedia

Artichokes with Roasted Pepper Coulis

Serves4
IngredientsVegetables
Day PartDinner
Menu PartAppetizer/Small Plate
Cuisine TypeAmerican
Artichokes with Roasted Pepper Coulis

As plant-based menus continue to gain popularity among operators and consumers, vegetable-focused small plates will grow in demand. Here, baby artichokes, bell peppers and cherry tomatoes combine for a bright and flavorful dish that makes the most of spring produce.

Ingredients

2 red bell peppers
2 yellow bell peppers
8 garlic cloves
1 pt. cherry tomatoes
8 baby artichokes, steamed
5-6 tbsp. olive oil
2 tbsp. lemon juice
1 tbsp. balsamic vinegar
Salt and ground pepper
Slivered lemon zest
 

Steps

1. Roast peppers over an open flame until blackened. Transfer to bowl and cover with plastic wrap; cool.

2. Meanwhile, arrange garlic and tomatoes on baking sheet; toss with 1-2 tbsp. oil. Roast in 400°F oven 40 min., until tender.

3. Peel peppers and discard seeds. Puree red peppers with 2 tbsp. oil, 1 tbsp. lemon juice, 1⁄2 tbsp. balsamic vinegar, and salt and pepper to taste. Repeat with yellow pep­pers.

4. Per serving, spoon some of yellow coulis onto plate; drizzle some of red coulis on top. Arrange artichokes and roasted tomatoes and garlic over coulis. Garnish with lemon zest.
 

Latest Recipes

View More
Code for Asynchronous jQuery Munchkin Tracking Code