Artichoke & Roasted Red Pepper Salad With Roasted Red Pepper

Name: Artichoke & Roasted Red Pepper Salad With Roasted Red Pepper
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 serving(s)
Ingredients: 8 medium artichokes (prepared & cooked as directed for whole artichokes); 4 red bell peppers; 1/2 cup red onion (sliced); 1/2 cup olive (sliced); 1 roasted red pepper; 1/3 cup balsamic vinegar; 1/4 cup white wine; 2 garlic cloves (minced); 1 tablespoon chopped basil; 1 teaspoon rosemary

Submitted by GG 38966

"Interesting appetizer and a neat way to incorporate a unusual vegetable."

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Ready In:: 40mins
Ingredients:: 10
Serves:: 8

ingredients

Salad
8 medium artichokes (prepared & cooked as directed for whole artichokes)
4 red bell peppers
¹⁄₂ cup red onion (sliced)
¹⁄₂ cup olive (sliced)
Dressing
1 roasted red pepper
¹⁄₃ cup balsamic vinegar
¹⁄₄ cup white wine
2 garlic cloves (minced)
1 tablespoon chopped basil
1 teaspoon rosemary

directions

Halve cooked artichokes lengthwise; scoop out center petals and fuzzy centers. Remove outer leaves and reserve to garnish salad; or refrigerate to use for snacks another time. Thinly slice hearts. Cover; set aside.
Place whole bell peppers under preheated broiler; broil under high heat until charred on all sides, turning frequently with tongs. Carefully remove from oven with tongs; place in a paper bag for 15 minutes to steam skins. Carefully remove peppers from bag; remove seeds and ribs. Strip off skins; slice peppers into julienne strips.
Prepare Dressing: In blender or food processor container, place 1/4 of the bell pepper strips, vinegars, garlic, basil, rosemary. Cover and process until well blended and nearly smooth.
Assemble Salads: Arrange reserved cooked artichoke leaves or lettuce leaves on 8 salad plates. Arrange sliced artichoke hearts, remaining 3/4 of the bell pepper strips, red onion and olive slices on artichoke or lettuce leaves.
Spoon dressing over salads. Makes 8 salads.