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Author Notes: These artichokes are stuffed with their own dip, making it easy to wrap them up in tin foil and take along with you anywhere. - Jenn@http://foodphilosophies.blogspot.com/
- 4 mini artichokes 2-4 inches long
- 3 lipstick peppers
- 2 gypsy peppers
- 1 sprig rosemary
- 6 sprigs thyme
- 1 tablespoon olive oil
- to taste salt and pepper
- 1 medium eggplant
- 10 pieces garlic confit
- 2 tablespoons garlic confit oil or olive oil
- 1 tablespoon red wine vinegar
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 1 teaspoon lemon juice
- Pre-heat oven to 425F.
- De-stem, de-seed, and de-pith peppers. Cut each in half lengthwise.
- Remove stem and leaves from eggplant, cut into 1/2 in cubes.
- Place vegetables on a parchment lined baking sheet along with rosemary and thyme.
- Roast until very soft, and caramelized on the outside, about 15 minutes.
- When finished cooking, let cool slightly.
- Combine roasted vegetables with with the rest of your herbs, the garlic confit, the garlic confit oil, red wine vinegar, and lemon juice. Puree with an immersion blender, or a food processor until mostly smooth.
- Adjust salt and black pepper levels to your liking.
Artichokes and Topping Ingredients
- 4 mini artichokes, 2-4 inches
- 1/2 cup shredded parmesan cheese
- Fill a large stockpot with steamer insert halfway with water and bring to a boil.
- Clean artichokes by cutting off the top 1/4 inch of each, and the very end of each stem. Clip each of the leaf tips off with scissors, and discard the thorns. Rinse with cold water.
- Place cleaned artichokes in steamer basket, and let steam for fifteen minutes or until leaves pull away easily.
- When finished cooking, run under cold water in order to keep from over cooking.
- Once cool, grasp artichokes by the stem, flip upside down, and push the cut side down with force onto a cutting board. This will push out the leaves and make space for stuffing.
- Using a small butter knife, swipe the stuffing in between each layer of leaves, making sure to make your way all the way around.
- Once stuffed, top each artichoke with parmesan cheese and broil for a few minutes until cheese is melted and caramelized.
- This recipe was entered in the contest for Your Best Portable Side