- Prep Time
- 12 mins
- Total Time
- 40 mins
- Serves
- 8
Ingredients
- 8
- cooked artichokes, stem, choke and leaves removed
- 2 tbsp
- pesto
- 30 mL
- 1 pkg
- goats cheese (6.5 oz/190 g)
- 1 cup
- roasted red peppers, divided
- 250 mL
- 1/4 cup
- kalamata olives, pitted and chopped
- 60 mL
- 1 tbsp
- capers
- 15 mL
- 1/2 cup
- chopped, seeded tomatoes
- 125 mL
- 1 tbsp
- lemon juice
- 15 mL
- 2 tbsp
- olive oil
- 30 mL
- 3
- green onions, finely chopped
Method
Step 1
Preheat oven to 350°F (180°C). Place artichokes in a baking dish, cutting bottom of artichokes to sit level, as necessary.
Step 2
Spoon 3/4 tsp (4 mL) pesto into centre of each artichoke. Combine goat cheese, 1/4 cup (60 mL) roasted red peppers, olives and capers. Top artichokes with goat cheese mixture. Bake artichokes until cheese is melted, 20 to 25 min.
Step 3
Meanwhile, combine tomatoes, lemon juice, olive oil and remaining roasted red peppers. Spoon red pepper sauce onto eight plates, top each with a stuffed artichoke; sprinkle with green onion.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website. However, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/8 of recipe):
- Calories:
- 150
- Fat:
- 11 g
- Saturated Fat:
- 4 g
- Carbs:
- 8 g
- Fibre:
- 2 g
- Cholesterol:
- 20 mg
- Protein:
- 6 g
- Sodium:
- 380 mg
