Bell Peppers Stuffed Artichokes |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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My notes on this say Fancy side dish . Not sure where I got it...definetly not one of mine though because fresh artichokes are not something I work with often. Ingredients:
4 large artichokes, outer leaves removed |
1/4 cup lemon juice |
2 teaspoons olive oil |
1/2 cup chopped onion |
3 minced garlic cloves |
1/2 cup diced red bell pepper |
1/2 cup diced yellow bell pepper |
1/2 cup fresh whole wheat breadcrumbs |
1 tablespoon fresh parsley |
2 teaspoons dried oregano leaves |
1/8 teaspoon black pepper |
1 (14 1/2 ounce) can peeled tomatoes, undrained (no salt added) |
2 tablespoons grated parmesan cheese |
Directions:
1. Preheat oven to 350.
2. Trim 1 off top and stem of each artichoke.
3. Dip in lemon juice to prevent browning.
4. Bring 5 cups of water to a boil.
5. reduce heat to low and add artichokes. Simmer 30 minute Drain and cool slightly. Cut in half lenghtwise. Scoop out and discard center of artichoke.
6. Heat oil in small nonstick skillet over medium heat.
7. Add onion and garlic. Cook and stir 3-4 minutes or until onion is tender.
8. Remove from heat, stir in bell peppers, bread crumbs parsley, oregano and black pepper.
9. Stuff artichokes with bell pepper mixture.
10. Spray 9 square baking dish with nonstick spray. Arrange artichokes in dish and set aside.
11. Combine tomatoes with juice in food processor or blender until smooth.
12. Pour tomatoe sauce over artichokes. Top with parmesan.
13. Cover and bake 30 minute or until lightly browned.
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