Marinated artichoke hearts and stuffed
Pickled sweet peppers
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Marinated artichoke hearts and stuffed |
serve 8
why this recipe works The very best appetizer doesn’t alwayshave to be the one with the fanciest preparation. Stuffed peppersare a mainstay in the Italian antipasto tradition, and with goodreason. They offer a bold flavor combination of salty, savory, andspicy; plus, they come together in a snap. For our take on stuffedpeppers, we decided to add sweetness to the mix by using jarredsweet cherry peppers. Tasters liked the combination of subtlytangy fontina and rich prosciutto for the filling. Pairing thesepeppers with the bright acidity and bite of artichoke heartsmarinated with herbs and aromatics made for an easy appetizerthat was wonderfully complex in its flavors. Make sure to drythe artichokes thoroughly before tossing them with themarinade or they will be watery. Sweet cherry peppers are soldin jars and at the deli counter alongside the olives. If placing thepeppers on a platter, help them stand upright by using a paringknife to trim the bottom of the level of the peppers . Serve with thinbreadsticks.
ingredients
¼ cup minced fresh parsley or basil1 shallot, minced¾ teaspoon grated lemon zest plus 2 tablespoons juice1 garlic clove, mincedSalt and pepper¾ cup extra-virgin olive oil18 ounces solidified artichoke hearts, defrosted, tapped dry, andquartered if whole16 ounces pickled sweet cherry peppers (25 peppers)6 ounces fontina cheese, cut into ½-inch cubes7 ounces thinly sliced prosciutto, cut in half lengthwise
cooking instructions
1. Whisk parsley, shallot, lemon zest and juice, garlic, ¼teaspoon salt, and ⅛ teaspoon pepper together in a small bowl.Whisking constantly, drizzle in olive oil. Measure out 2tablespoons dressing and set aside for stuffed peppers. Gentlyfold artichoke hearts into remaining dressing, cover, andrefrigerate until flavor meld, at least 3 hours.2. Meanwhile, remove the stem and core of peppers with a paringknife. Rinse peppers well and pat dry with paper towels. Rolleach piece of cheese inside 1 piece prosciutto and stuff insidecored peppers.3. To serve, transfer artichoke hearts to serving bowl and seasonwith salt and pepper to taste. Whisk reserved dressing to re-emulsify,then drizzle over peppers.
Good appetite for you
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| marinated artichoke hearts and stuffed Pickled sweet peppers recipe |
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