Red Pepper And Artichoke Bites Recipes

ROASTED RED PEPPER AND ARTICHOKE DIP

Steps:

• In food processor, place artichoke hearts and bell peppers. Cover and process until coarsely chopped. Add cream cheese, sour cream and parsley. Cover and process just until blended.
• Garnish dip with additional chopped fresh parsley if desired. Serve with crackers.

ARTICHOKE, ROASTED RED PEPPER AND GOAT CHEESE TART

Steps:

• Heat oven to 400°F. Lightly spread flour on rolling pin. Place puff pastry sheet on piece of cooking parchment paper; roll into 11x10-inch rectangle. Keep pastry on parchment; transfer to large cookie sheet. Score dough 1/2 inch from edge all the way around. Poke all over with fork. Bake 14 to 18 minutes or until golden brown.
• Meanwhile, in medium bowl, beat Goat Cheese Spread ingredients with whisk. In small bowl, mix bell pepper, artichoke hearts, arugula, Parmesan cheese, olive oil and 1/8 teaspoon salt.
• Drop goat cheese mixture by dollops evenly over center of tart, on top of hot dough; let stand 1 minute. Spread cheese mixture to within 1/2 inch of edges. Top with pepper and artichoke mixture, followed by pine nuts. Cut into 4 rows by 3 rows.

ARTICHOKE HEART AND RED PEPPER BITES

Steps:

• Preheat the oven to 350 degrees and grease an 8 inch baking dish.
• Drain the artichoke hearts, reserving 2 tablespoons of the oil.
• Drain the roasted peppers and discard the liquid.
• Finely chop the artichoke hearts and peppers and set aside.
• Heat a large skillet over medium heat.
• Add the reserved oil, onion, and garlic.
• Cook for five minutes, or until soft and translucent.
• Remove from the heat and cool slightly.
• Beat the eggs in a large bowl until thick and lemon colored.
• Beat in the remaining ingredients along with the artichoke hearts, peppers, and onion mixture.
• Pour into the prepared pan.
• Bake for 30 minutes, or until pale golden brown.
• Cool for 15 minutes, then cut into one inch squares.
• Tightly wrap and refrigerate for up to 2 days, or freeze for up to a month.
• Serve cold, at room temperature, or gently reheated in a 300 degree oven for 5-10 minutes.

ARTICHOKE BITES

Steps:

• Preheat the oven to 375 degrees F. Lightly butter or spray a 6-cup nonstick muffin tin.
• Toast the bread slice until crisp. Cool and cut the toast into small pieces into a medium-size bowl and add the oregano, artichoke hearts, cheese, and parsley.
• Heat the oil in a small skillet over medium heat, add the onion, garlic, salt, and red pepper flakes, and cook until soft, about 5 minutes. Stir into the artichoke mixture.
• Lightly beat the eggs in a small bowl until foamy, stir into the artichoke mixture; spoon a 1/4 cup of the mixture into each of the muffin cups. Cook until lightly puffed, golden, and just set in the center, about 17 to 20 minutes. Let cool on a rack for about 5 minutes, then remove the artichoke bites from the pan and serve warm.

MEDITERRANEAN ARTICHOKE AND RED PEPPER ROLL-UPS

Steps:

• In a small bowl, combine the artichokes, cream cheese, Parmesan cheese, feta cheese, green onions and pesto until blended. Spread 1/4 cup mixture over each tortilla; top with red peppers and roll up tightly., Place 1 in. apart on a greased baking sheet. Bake at 350° until heated through, 12-15 minutes. Cut into thirds. Meanwhile, in a small bowl, combine sour cream and chives. Serve with rolls.

STUFFED ARTICHOKES WITH RED PEPPER VINAIGRETTE

Steps:

• Cut off stems of artichokes with a stainless-steel knife and discard. Break off tough outer leaves and cut off top fourth of artichokes. Snip off tips of leaves with scissors and rub cut edges with lemon half.
• In a 4-quart microwave-safe glass bowl with a lid arrange artichokes, bottoms up, and add water. Microwave at high power (100%), covered, 10 minutes, or until bases are tender, and let stand, covered, 5 minutes.
• Preheat oven to 375°F.
• While artichokes are cooking, in a small heavy saucepan cook 1/4 cup of bell pepper, onion, and garlic in 1 tablespoon of oil over moderately low heat, stirring, until softened. In a bowl stir together vegetables, bread crumbs, scallion, cheese, thyme, cayenne, lemon juice, 1 tablespoon of remaining oil, and salt and pepper to taste.
• Pull out centers of artichokes, leaving bases intact, and scrape out chokes with a small spoon. Spread leaves of artichokes gently and stuff each artichoke with some of stuffing, filling centers and spaces between leaves.
• Arrange artichokes in a baking dish just large enough to hold them and add enough water to cover bottom of dish. Drizzle 1 tablespoon of remaining oil over artichokes and bake 12 minutes.
• In a small bowl whisk together vinegar, remaining tablespoon oil, remaining 2 tablespoons bell pepper, and salt and pepper to taste.
• Serve artichokes with vinaigrette spooned around them.

ARTICHOKE BITES I

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9 inch square baking pan.
• Drain marinade from 1 jar of artichokes into a medium sized skillet. Drain second jar and discard marinade. Heat the marinade in the medium sized skillet. Add the onions and garlic and saute for about 5 minutes.
• In a medium sized bowl, combine the eggs, bread crumbs, salt, pepper, oregano and hot pepper sauce. Slowly mix in the shredded cheddar cheese, parsley and artichoke. Blend the marinade with the sauteed onions and garlic into the mix.
• Grease a 9 inch square baking pan and pour in the contents of the bowl.
• Bake for approximately 30 minutes and allow to cool briefly. Cut into one inch squares and serve.

HOT ROASTED RED PEPPER AND ARTICHOKE DIP

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.

ARTICHOKES WITH ROASTED RED PEPPER VELVET

Steps:

• Pour vinegar into small bowl. Cut stems and top 1 1/2 inches off artichokes. Peel away tough bottom outer leaves from artichokes. Dip cut surfaces of artichokes into vinegar.
• Cook artichokes in large pot of boiling salted water until knife pierces base easily, turning occasionally, about 30 minutes. Remove artichokes and cool.
• Gently open top of each artichoke, spreading leaves. Holding artichoke with 1 hand, gently twist out center cone of artichoke leaves with other hand. Reserve cone. Using melon baller, scoop out choke. (Can be made 1 day ahead. Cover; chill artichokes and cones separately.)
• Place artichokes on plates. Place cones pointed side down in center of artichokes. Spoon 1 tablespoon Roasted Red Pepper Velvet atop each cone. Sprinkle with herbes de Provence. Serve, passing remaining sauce separately.

ARTICHOKE & RED PEPPER APPETIZER

Steps:

• Preheat oven to 400°F. Place cheeses and parsley in food processor container; cover. Process until smooth.
• Add artichokes and red peppers; process briefly just until blended. Spread 1 tsp. of the cheese mixture onto each cracker. Place on baking sheet.
• Bake 8 to 10 min. or until hot and bubbly. Serve warm.

ROASTED RED PEPPER, SPINACH AND ARTICHOKE SPREAD

Steps:

• In a large skillet, combine the wine, shallots and garlic. Bring to a boil; cook until liquid is reduced to about 2 tablespoons. Stir in the soup, sour cream, pesto, flour, soy sauce, lemon zest and pepper sauce. Fold in the spinach, artichokes, red peppers and half the cheese., Transfer to a greased 11x7-in. baking dish; sprinkle with remaining cheese. Bake at 400° until set, 30-35 minutes. Serve with crackers and/or breads.

RED PEPPER AND ARTICHOKE BITES

Steps:

• Preheat the oven to 350 degrees.
• Chop the onion and garlic and saute them in a pan using the reserved oil from the artichoke hearts.
• Cook until the onion is soft and translucent.
• Meanwhile beat the eggs until they are thick and lemon coloured.
• Add the onions, garlic, and the rest of the ingredients and stir gently.
• Grease an 8 inch by 8 inch pan and pour the egg mixture in.
• Bake for 30 minutes or until the top is golden and the egg is set.
• Let cool for fifteen minutes and then cut into squares.
• Serve warm or cold.
• These can be wrapped and refrigerated or frozen.
• They can be reheated in a 300 degree oven.