Are you looking for a stunning and delightful dish to impress your guests or for a special occasion? Look no further than the artichoke roasted red pepper soufflé. This elegant dish combines the unique flavors and textures of artichokes, roasted red peppers, and a light and airy soufflé. With its vibrant colors and savory aroma, it's sure to be a hit at any gathering. Get ready to embark on a culinary adventure as we explore the delightful world of artichoke and roasted red pepper soufflés. We will provide step-by-step instructions, tips for achieving the perfect texture, and suggested variations to suit your taste preferences.
Check out the recipes below so you can choose the best recipe for yourself!
HOT ROASTED RED PEPPER AND ARTICHOKE DIP
This creamy, decadent dip is best served with slices of Italian bread as an appetizer, but is very filling and could be served as part of a main course! I make this in the crock pot so that it can be eaten whenever, but I'm sure it could be made in the oven too!
Provided by ROBYN050501
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 2h15m
Yield 20
Number Of Ingredients 7
Steps:
- Beat cream cheese, sour cream, and mayonnaise together with an electric mixer in a large bowl until smooth.
- Stir in roasted red peppers, artichoke hearts, and about half the mozzarella cheese.
- Pour mixture into a slow cooker.
- Sprinkled the remaining mozzarella on top.
- Cook on Low until cheese is melted and the dip is bubbly, 2 to 3 hours. Serve with Italian bread slices.
Nutrition Facts : Calories 316.4 calories, Carbohydrate 21.1 g, Cholesterol 41.6 mg, Fat 19.9 g, Fiber 2.4 g, Protein 8.5 g, SaturatedFat 9.5 g, Sodium 430.8 mg, Sugar 1.1 g
ARTICHOKE SPINACH DIP WITH ROASTED RED BELL PEPPERS
Frozen veggies make Guy Fieri's easy dip an option for any event. Thaw and drain the vegetables well before mixing in to keep the dip thick and creamy.
Provided by Guy Fieri
Categories appetizer
Time 31m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat a gas or charcoal grill to 350 degrees F.
- In a medium mixing bowl, add all the ingredients, except the chips, and mix well. Transfer to a 9 by 9-inch foil baking pan and cover with aluminum foil. Put on the grill over indirect heat (350 degrees F is ideal) and cook for 15 minutes, turning every 5 minutes, to keep the heat even. Carefully remove from the grill and serve with the chips.
ARTICHOKE DIP WITH ROASTED RED PEPPERS
This easy artichoke dip is made with the addition of roasted red peppers (or pimentos if you prefer), which gives the dip a festive holiday look.
Provided by Diana Rattray
Categories Appetizer
Time 40m
Yield 8
Number Of Ingredients 6
Steps:
- Gather the ingredients.
- Pre heat oven to 350 F. Chop the artichokes coarsely. Set aside.
- In a bowl, mix the mayonnaise with the Parmesan cheese. Stir in the chopped artichokes, garlic powder, onion powder, and roasted red pepper.
- Spread the artichoke mixture in a pie plate or shallow 1-quart baking dish.
- Bake in the preheated oven 30 minutes. Serve the dip immediately or chill in the refrigerator for a cold dip. To reheat, place in a 350 F oven for about 10 minutes. Don't reheat in the microwave or the dip could separate.
Nutrition Facts : Calories 558 kcal, Carbohydrate 73 g, Cholesterol 22 mg, Fiber 34 g, Protein 21 g, SaturatedFat 6 g, Sodium 757 mg, Sugar 6 g, Fat 26 g, ServingSize 2 Cups (8 servings), UnsaturatedFat 0 g
ARTICHOKE, OLIVE, AND ROASTED PEPPER ANTIPASTO
Categories Olive Pepper Vegetable Appetizer Vegetarian Quick & Easy Artichoke Bell Pepper Gourmet
Yield Serves 6
Number Of Ingredients 10
Steps:
- Quick-roast and peel bell peppers . Cut roasted peppers into 3/4-inch-wide strips. Mince garlic. Rinse and drain artichoke hearts. Pat artichokes dry and cut through stem ends into quarters. Chop parsley.
- In a 12-inch heavy skillet cook garlic in oil and butter over moderate heat, stirring, until fragrant. Add artichokes and cook, stirring, until heated through, about 3 minutes. Stir in roasted peppers, parsley, remaining ingredients, and salt and pepper to taste until combined.
- Serve antipasto at room temperature with bread.
SIMPLY ROASTED ARTICHOKES
Wrap and roll! This recipe is so simple it's hard to call it a recipe.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h25m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place artichokes stem-side down in a bowl and drizzle with lemon juice.
- Slightly separate the artichoke leaves with your hands.
- Insert a knife blade into the center of each artichoke to create a garlic clove-size space.
- Drizzle each artichoke with olive oil.
- Press 1 clove of garlic into the center of each artichoke and season with salt.
- Tightly wrap each artichoke twice with heavy-duty aluminum foil.
- Place in baking dish and bake in the preheated oven until sizzling, about 1 hour 20 minutes
Nutrition Facts : Calories 203.8 calories, Carbohydrate 19.3 g, Fat 13.8 g, Fiber 8.9 g, Protein 5.5 g, SaturatedFat 1.9 g, Sodium 253.2 mg, Sugar 2 g
ARTICHOKE & ROASTED RED PEPPER SALAD WITH ROASTED RED PEPPER
Make and share this Artichoke & Roasted Red Pepper Salad With Roasted Red Pepper recipe from Food.com.
Provided by GG 38966
Categories Salad Dressings
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 96.9, Fat 1.3, SaturatedFat 0.2, Sodium 195.6, Carbohydrate 19.1, Fiber 8.6, Sugar 3, Protein 5
ARTICHOKE & ROASTED RED PEPPER SOUFFLé OMELETTE
Serve this light and fluffy omelette with a rocket & baby leaf salad with balsamic dressing
Provided by Celia Brooks Brown
Categories Dinner, Main course
Time 25m
Number Of Ingredients 8
Steps:
- In a large bowl, lightly beat together the 5 egg yolks and 2 whole eggs. In a separate bowl, use an electric whisk to beat the egg whites until stiff. Add whites to the yolks and fold together carefully, keeping it light and fluffy. Fold in the artichokes, pepper, half the cheese, the basil, salt and pepper.
- Heat grill to high. Heat a medium non-stick frying pan over a medium heat. Add the butter and oil. When the butter has melted, add the omelette mixture and spread evenly. Cook until golden underneath, about 5 mins. Scatter over remaining cheese, then place the pan under the grill and cook for a further 2 mins. Slide the omelette onto a board or serving plate. Cut into wedges and serve.
Nutrition Facts : Calories 275 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.01 milligram of sodium
ROASTED PEPPER AND ARTICHOKE BRUSCHETTA
Provided by Food Network
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- Brush the baguette slices with the olive oil and place on a baking sheet. Toast until crisp but still slightly tender on the inside, 6 to 8 minutes. Let cool to room temperature.
- In a medium bowl, combine the artichoke marinade, artichokes and roasted red pepper and season with salt and pepper. Toss to coat.
- Spoon the artichoke and pepper mixture on the toasted baguette slices. Drizzle each with a little bit of the marinade.
ARTICHOKE-RED PEPPER TOSSED SALAD
During college, I lived in France, where I learned to make vinaigrette. My host family served the dressing with artichoke hearts. That inspired me to add them to my basic tossed salad when I returned home. -Rachel Hinz, St. James, Minnesota
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 20-25 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first five ingredients. In a jar with a tight-fitting lid, combine oil, vinegar, mustard, sugar and seasoned salt; cover and shake well. Drizzle over salad; toss to coat. Sprinkle with Parmesan cheese.
Nutrition Facts :
ARTICHOKE & ROASTED RED PEPPER TARTS
The combinattion of artichoke hearts with red peppers is wonderful! Mix that with the nice smooth and fattening cream cheese, who can resist trying it? Pepperidge Farms Web Site.
Provided by Manami
Categories Cheese
Time 35m
Yield 40 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oven to 400°F
- Line 2 baking sheets with parchment paper or spray with vegetable cooking spray.
- Stir the cream cheese, mozzarella cheese and 1/4 cup of the Parmesan cheese until the ingredients are mixed.
- Stir in the artichokes, red pepper and parsley.
- Season to taste.
- Unfold 1 pastry sheet on a lightly floured surface.
- Roll the sheet into a 12-inch square.
- Place on the prepared baking sheet.
- Brush the edges of the pastry with water.
- Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim.
- Prick the pastry thoroughly with a fork.
- Repeat with the remaining pastry.
- Divide the cheese mixture between the pastry crusts and spread to within 1/2 inch of the edge.
- Sprinkle each with the remaining cheese.
- Bake for 20 minutes or until golden.
- Let cool for 5 minutes on a wire rack.
- Serve warm.
- TIP: Make Ahead Tip: Prepare the cheese filling up to 5 days in advance.
Nutrition Facts : Calories 101.3, Fat 7.3, SaturatedFat 2.8, Cholesterol 8.4, Sodium 98, Carbohydrate 7, Fiber 0.8, Sugar 0.3, Protein 2.3
STEAK WITH ROASTED-PEPPER AND ARTICHOKE RELISH
Categories Sauté Quick & Easy Basil Steak Artichoke Bell Pepper Gourmet
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Mince garlic and mash to a paste with a pinch of salt, then transfer to a bowl. Whisk in vinegar, mustard, 1/4 teaspoon salt, 1/4 teaspoon pepper, and sugar. Add 2 tablespoons oil in a slow stream, whisking until mixture is emulsified. Stir in roasted peppers, artichokes, and basil, then add salt and pepper to taste.
- Pat steaks dry and sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté steaks, 2 at a time, turning over once, about 5 minutes per batch for medium-rare. Transfer steaks to plates as cooked. Serve steaks topped with relish.
RED PEPPER CORNMEAL SOUFFLE
I use the vegetables from our garden in all my cooking. Dotted with parsley and red pepper, this souffle is a favorite. -Janet Eckhoff, Woodland, California
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 55m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the onion and red pepper in butter until tender. Add the milk. Bring to a boil. Gradually whisk in cornmeal; whisk constantly until thickened, about 5 minutes. Add the cheese, parsley, 1/2 teaspoon salt and pepper. Add 1 cup cornmeal mixture to the egg yolks; mix well. Return all to saucepan., In a large bowl, beat egg whites, cream of tartar and remaining salt until stiff peaks form. Fold into the cornmeal mixture. Transfer to a greased 2-qt. souffle dish. , Bake at 375° until golden brown, for 35-40 minutes.
Nutrition Facts : Fat 11 g fat (7 g saturated fat), Cholesterol 77 mg cholesterol, Sodium 427 mg sodium, Carbohydrate 14 g carbohydrate, Fiber 1 g fiber, Protein 9 g protein.
Tips:
- To ensure a smooth and creamy texture, blend the artichoke hearts and roasted red peppers until they are completely pureed.
- Use a high-quality Gruyère cheese for the best flavor and texture in the soufflé.
- Make sure the egg whites are beaten until stiff peaks form to achieve a light and airy soufflé.
- Gently fold the egg whites into the artichoke and cheese mixture to prevent deflating the soufflé.
- Bake the soufflé immediately after preparing it to avoid losing volume.
- Serve the soufflé as soon as it is cooked to enjoy it at its best.
Conclusion:
This artichoke and roasted red pepper soufflé is a delicious and impressive dish that is perfect for any special occasion. With its vibrant color, creamy texture, and savory flavor, this soufflé is sure to be a hit. Follow these tips and tricks to ensure your soufflé turns out perfect every time. Remember to use fresh ingredients, blend the artichoke hearts and roasted red peppers until smooth, use high-quality cheese, beat the egg whites until stiff peaks form, and bake the soufflé immediately. Enjoy your culinary masterpiece!
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