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Chef's Harvest Kitchen

Chef's Selection Recipes

Chef's Harvest Home Gourmet Recipes
Artichokes
Appetizers
  1. Parisian Artichokes
  2. Skewered Grilled Shrimp and Artichoke Hearts
  3. Classic Hot Artichoke Dip
  4. Artichoke Crostini
  5. Mediterranean Wraps
  6. Artichokes with Yellow Pepper Dip
  7. Artichokes, Roasted Peppers and Prosciutto


ARTICHOKES with RED PEPPER DIP
Degree of Difficulty: 1
Makes 8 to 10

1 62-ounce jar Chef's Harvest® Ready-To-Eat Artichokes, well-drained
2 well-drained Chef's Harvest® Premium Roasted Sweet Red Peppers (when puréed, should yield approximately 1 cup)
2 tablespoons chicken, clam, or vegetable broth
1 tablespoon olive oil
1/2 teaspoon hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon black pepper

Cut the stem off each artichoke even with the bottom leaves so that it sits flat. Cut off about 3/4-inch from the top. Using a teaspoon, remove fuzzy choke and discard.

In food processor or blender, purée peppers until almost smooth. Add remaining ingredients and process until smooth, scraping down sides of bowl occasionally.

Portion approximately 2 tablespoons red pepper mixture into each artichoke cavity. Serve immediately.

 
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