| Cuisine: Italian | Type: Appetizer | Serves: 4 |
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Source:
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Keith Brunell |
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Attributes:
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Healthy |
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Comments:
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Serving Suggestions:
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Ingredients:
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2 artichokes, tourned and cut into 1/8ths 1 lemon, freshly juiced Bowl of cold water Olive oil Salt & Pepper 1 red pepper 1 green pepper 1 yellow pepper Olive oil 1/3 tsp. garlic, finely minced Pinch Kosher salt 1 tbs. basil chiffonade Freshly ground black pepper |
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Instructions:
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Tourne artichokes, removing all outer leaves by hand, then trimming all green skin from the artichoke and stem with a paring knife. Trim the very bottom off the artichoke stem, but leave the stem attached -- it is quite good to eat. Rub lemon on the artichoke to prevent discoloration, if necessary. Cut in half and remove choke. Place in a bowl of water with squeezed lemon juice. Cut artichokes into 1/8ths and saute in a little olive oil over medium heat. Brown on both sides and season. Remove to a paper towel. Roast the peppers on a grill or over an open flame. Allow to cool wrapped in plastic wrap. Peel skin with a paring knife and minimal water. Cut into slices. Marinate peppers in a little olive oil, garlic, salt and pepper. Top with fresh basil. Compose artichokes and peppers on a platter and serve as an appetizer. |
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Related recipes:
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None |
2001-03-11