Artichokes with Rouille à la Provençale

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* Exported from MasterCook *

 

Artichokes with Rouille à la Provençale

 

Recipe By : Vegetarian Times Vegetarian Entertaining, page 14

Serving Size : 2 Preparation Time :0:00

Categories : Appetizers And Snacks Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 red bell peppers

1 slice French or Italian bread -- 2- to 3-inches thick

1 seeded and minced jalapeño pepper -- optional

1/4 cup olive oil -- up to 1/3 cup

2 cloves garlic -- minced

1 teaspoon fresh lemon juice

1/4 teaspoon salt

2 whole artichokes -- stems removed

 

Makes 2 servings

 

Preheat the broiler. Roast the red bell peppers: Place peppers on a pan

under the hot broiler until the skins are charred, about 5 to 7 minutes,

turning after 3 or 4 minutes. Remove from the oven and let cool

slightly. With a butter knife or your hands, peel off the outside skins

and discard. Cut the peppers in half and remove the seeds. Chop the

peppers and set aside.

 

Soak the bread in warm water for about 5 seconds. Gently squeeze the

excess water out of the bread like a sponge. Combine the bread, jalapeño

and roasted peppers, oil, garlic, lemon juice, and salt in a blender or

food processor fitted with a steel blade and process until smooth, about 5

to 10 seconds. Transfer the sauce to a storage container and refrigerate

until ready to serve.

 

Slice off about 1 inch of the top of the artichokes and discard. Place the

artichokes in boiling water to cover. Cook over medium heat until the

artichoke bottoms are easily pierced with a fork, about 35 to 45

minutes. Remove the artichokes with tongs and place them upside down in a

colander to drain.

 

To serve, place each artichoke in a small bowl. Pour the rouille into a

dipping bowl to be shared. Remove artichoke leaves one at a time with your

fingers and dip into rouille.

 

Vegetarian Times Vegetarian Entertaining, by the editors of Vegetarian

Times. Menus and Recipes by Jay Solomon.

 

Per serving with 1/3 cup sauce: 215 calories, 5g protein; 15g fat; 20g

carbohydrates; 0mg cholesterol; 270mg sodium; 5g sodium.

 

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