Best Artichoke Roasted Red Pepper Salad With Roasted Red Pepper Recipes

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ROASTED ARTICHOKE SALAD



Roasted Artichoke Salad image

Provided by Ina Garten

Categories     side-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 13

4 boxes (9 ounces each) frozen artichoke hearts, defrosted
Good olive oil
Kosher salt and freshly ground black pepper
1 shallot, minced
3 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
5 tablespoons white wine vinegar or champagne vinegar, divided
1/2 cup chopped fresh basil leaves
6 tablespoons capers, drained
2 roasted red peppers, sliced thin
1/2 cup minced red onion
1/2 cup chopped fresh parsley leaves
2 pinches hot red pepper flakes, optional

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the artichoke hearts in a bowl with 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss until the artichoke hearts are coated. Dump the artichoke hearts onto a sheet pan and spread out into 1 layer; roast in the oven for 20 minutes.
  • Meanwhile, make the vinaigrette. Place the minced shallot, lemon juice, mustard, 1 tablespoon vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process for 5 seconds. Add the basil leaves and process into a green puree. With the processor running, slowly pour 1/2 cup olive oil into the bowl through the feed tube until the ingredients are finely pureed. Set aside.
  • Place the roasted artichoke hearts in a bowl and toss with enough vinaigrette to moisten. Add the capers, red peppers, red onion, parsley, 4 tablespoons vinegar and red pepper flakes, if using, and toss gently. Sprinkle generously with salt and pepper and let stand for 30 minutes for the flavors to blend. Serve at room temperature.

TUSCAN ARTICHOKE SALAD



Tuscan Artichoke Salad image

This bright & fresh artichoke salad is abundant in vegetables & Italian herbs! Each bite is filled with marinated artichokes, roasted red peppers, and paired with a simple herbed vinaigrette.

Provided by Bethany Kramer

Categories     Salad     Side Dish

Number Of Ingredients 12

12 oz jar marinated artichokes, (drained of liquid)
1/2 cup roasted red peppers, (diced)
1 15 oz can garbanzo beans, (rinsed and drained)
1 cup cherry tomatoes, (halved)
1/4 cup red onion, (thinly sliced or diced)
1/3 cup olive oil
3 tablespoons red wine vinegar
2 teaspoons maple syrup ((or honey))
1/2 teaspoon garlic powder
1-2 Tablespoon fresh basil, chopped ((or 1 1/2 teaspoons dried basil))
2 teaspoons fresh oregano, chopped ((or 1 teaspoon dried oregano))
salt & black pepper

Steps:

  • Whisk dressing ingredients: in a liquid measuring cup or small bowl, whisk together all of vinaigrette ingredients together. Season with generous pinch of salt & black pepper to taste.
  • Toss salad with dressing: in a large bowl, arrange all of chopped vegetables. Drizzle with dressing and toss until coated, taste and adjust seasoning if needed and enjoy!

Nutrition Facts : Calories 279 kcal, Fat 20.9 g, Protein 5.9 g, Sugar 3.5 g, Carbohydrate 19.9 g, Sodium 601 mg, Fiber 5.7 g, ServingSize 1 serving

ARTICHOKE & ROASTED RED PEPPER SALAD WITH ROASTED RED PEPPER



Artichoke & Roasted Red Pepper Salad With Roasted Red Pepper image

Make and share this Artichoke & Roasted Red Pepper Salad With Roasted Red Pepper recipe from Food.com.

Provided by GG 38966

Categories     Salad Dressings

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

8 medium artichokes (prepared & cooked as directed for whole artichokes)
4 red bell peppers
1/2 cup red onion (sliced)
1/2 cup olive (sliced)
1 roasted red pepper
1/3 cup balsamic vinegar
1/4 cup white wine
2 garlic cloves (minced)
1 tablespoon chopped basil
1 teaspoon rosemary

Steps:

  • Halve cooked artichokes lengthwise; scoop out center petals and fuzzy centers. Remove outer leaves and reserve to garnish salad; or refrigerate to use for snacks another time. Thinly slice hearts. Cover; set aside.
  • Place whole bell peppers under preheated broiler; broil under high heat until charred on all sides, turning frequently with tongs. Carefully remove from oven with tongs; place in a paper bag for 15 minutes to steam skins. Carefully remove peppers from bag; remove seeds and ribs. Strip off skins; slice peppers into julienne strips.
  • Prepare Dressing: In blender or food processor container, place 1/4 of the bell pepper strips, vinegars, garlic, basil, rosemary. Cover and process until well blended and nearly smooth.
  • Assemble Salads: Arrange reserved cooked artichoke leaves or lettuce leaves on 8 salad plates. Arrange sliced artichoke hearts, remaining 3/4 of the bell pepper strips, red onion and olive slices on artichoke or lettuce leaves.
  • Spoon dressing over salads. Makes 8 salads.

Nutrition Facts : Calories 96.9, Fat 1.3, SaturatedFat 0.2, Sodium 195.6, Carbohydrate 19.1, Fiber 8.6, Sugar 3, Protein 5

ARTICHOKE SPINACH DIP WITH ROASTED RED BELL PEPPERS



Artichoke Spinach Dip with Roasted Red Bell Peppers image

Frozen veggies make Guy Fieri's easy dip an option for any event. Thaw and drain the vegetables well before mixing in to keep the dip thick and creamy.

Provided by Guy Fieri

Categories     appetizer

Time 31m

Yield 6 to 8 servings

Number Of Ingredients 11

14 ounces canned (or frozen, thawed) artichoke hearts, drained, diced (not marinated)
9 ounces frozen creamed spinach, thawed
1/2 cup finely diced red onion
1/2 cup diced roasted red bell pepper
1/3 cup grated Parmesan
2 tablespoons jarred pesto sauce
2 tablespoons mayonnaise
1 teaspoon freshly cracked black pepper
1/2 teaspoon salt
1 package tortilla chips
1 package pita chips

Steps:

  • Preheat a gas or charcoal grill to 350 degrees F.
  • In a medium mixing bowl, add all the ingredients, except the chips, and mix well. Transfer to a 9 by 9-inch foil baking pan and cover with aluminum foil. Put on the grill over indirect heat (350 degrees F is ideal) and cook for 15 minutes, turning every 5 minutes, to keep the heat even. Carefully remove from the grill and serve with the chips.

HOT ROASTED RED PEPPER AND ARTICHOKE DIP



Hot Roasted Red Pepper and Artichoke Dip image

This creamy, decadent dip is best served with slices of Italian bread as an appetizer, but is very filling and could be served as part of a main course! I make this in the crock pot so that it can be eaten whenever, but I'm sure it could be made in the oven too!

Provided by ROBYN050501

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 2h15m

Yield 20

Number Of Ingredients 7

2 (8 ounce) packages cream cheese, softened
1 ½ cups sour cream
½ cup mayonnaise
2 cups shredded mozzarella cheese, divided
1 (12 ounce) jar roasted red peppers in oil with garlic, drained and chopped
1 (6 ounce) jar artichoke hearts, drained and chopped
1 loaf Italian bread, sliced

Steps:

  • Beat cream cheese, sour cream, and mayonnaise together with an electric mixer in a large bowl until smooth.
  • Stir in roasted red peppers, artichoke hearts, and about half the mozzarella cheese.
  • Pour mixture into a slow cooker.
  • Sprinkled the remaining mozzarella on top.
  • Cook on Low until cheese is melted and the dip is bubbly, 2 to 3 hours. Serve with Italian bread slices.

Nutrition Facts : Calories 316.4 calories, Carbohydrate 21.1 g, Cholesterol 41.6 mg, Fat 19.9 g, Fiber 2.4 g, Protein 8.5 g, SaturatedFat 9.5 g, Sodium 430.8 mg, Sugar 1.1 g

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