French in a Flash (Holiday): Red Pepper Caviar in Chilled Artichokes

Name: French in a Flash (Holiday): Red Pepper Caviar in Chilled Artichokes
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 4 artichokes, trimmed; 1 teaspoon Dijon mustard; 1 Tbsp extra virgin olive oil; 2 cloves garlic, grated; 2 Tbsps 2% Greek yogurt; 4 servings Kosher salt; 1 teaspoon fresh lemon juice; 2 Tbsps mayonnaise; 4 servings Freshly cracked black pepper; 1 kilograms red bell peppers (about; 1 Tbsp white wine vinegar

French in a Flash (Holiday): Red Pepper Caviar in Chilled Artichokes might be just the side dish you are searching for. One portion of this dish contains approximately 8g of protein, 10g of fat, and a total of 227 calories. This recipe serves 4. This recipe covers 27% of your daily requirements of vitamins and minerals. Head to the store and pick up bell peppers, kosher salt, extra virgin olive oil, and a few other things to make it today. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

Place oven rack 6 inches below broiler. Preheat broiler.

Equipment you will use

Oven

Place artichokes in large stockpot and submerge in enough water to cover by 2 inches. Salt water. Cover pot, and bring to boil over high heat. Once boiling, reduce heat to medium-low. Cook, turning occasionally, until artichoke stems are tender, and leaves are easily removed from artichoke, about 45 minutes.

Ingredients you will need

Artichoke

Water

Salt

Equipment you will use

Pot

Place artichokes upside down in a colander placed over bowl, and refrigerate until completely chilled.

Ingredients you will need

Artichoke

Equipment you will use

Colander

Bowl

Line rimmed baking sheet with aluminum foil.

Equipment you will use

Aluminum Foil

Baking Sheet

Place bell peppers on baking sheet, and broil for 30 minutes, turning once every 8 to 10 minutes. Once peppers are roasted, place in large glass bowl, and cover tightly with plastic wrap. Cool to room temperature. Once cool, remove skins and seeds. Pat roasted pepper flesh dry on paper towels.

Ingredients you will need

Bell Pepper

Peppers

Pepper

Seeds

Wrap

Equipment you will use

Baking Sheet

Paper Towels

Plastic Wrap

Bowl

Place roasted peppers and remaining ingredients in bowl of food processor. Process until smooth, about 2 minutes. Cover, and refrigerate.

Ingredients you will need

Peppers

Equipment you will use

Food Processor

Bowl

Cut each chilled artichoke in half lengthwise.

Ingredients you will need

Artichoke

Remove innermost leaves and choke with teaspoon. Fill cavity with chilled red pepper caviar. Repeat for all remaining artichoke halves.

Ingredients you will need

Red Pepper

Artichoke

Caviar

Drizzle with extra virgin olive oil, and garnish with extra black pepper and fleur de sel.

Ingredients you will need

Extra Virgin Olive Oil

Black Pepper

Fleur De Sel

Serve immediately with fresh baguette.

Ingredients you will need

Baguette

Equipment

Ingredients

Servings:

artichokes, trimmed 1teaspoon

Dijon mustard 1Tbsp

extra virgin olive oil 2cloves

garlic, grated 2Tbsps

2% Greek yogurt 4servings

Kosher salt 1teaspoon

fresh lemon juice 2Tbsps

mayonnaise 4servings

Freshly cracked black pepper 1kilograms

red bell peppers (about 1Tbsp

white wine vinegar

Recommended wine: Bordeaux, Champagne, White Burgundy

French works really well with Bordeaux, Champagne, and White Burgundy. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. The Chateau Larroque Bordeaux Superieur with a 4 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.