Artichoke & Roasted Red Pepper Salad With Roasted Red Pepper

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

• Ready In: 40 mins
• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. Spoon dressing over salads. Makes 8 salads.