Salad:
8 medium California artichokes, prepared and cooked as directed for whole artichokes
4 red bell peppers
lettuce leaves (optional)
1/2 cup sliced red onion
1/2 cup sliced ripe olives
Roasted Red Pepper Dressing:
1 roasted red bell pepper (reserved from salad preparation)
1/3 cup balsamic vinegar
1/4 cup white wine or cider vinegar
2 cloves garlic, minced
1 tablespoon chopped fresh basil (see note)
1 teaspoon chopped fresh rosemary (see note)
1 teaspoon sugar
8 medium California artichokes, prepared and cooked as directed for whole artichokes
4 red bell peppers
lettuce leaves (optional)
1/2 cup sliced red onion
1/2 cup sliced ripe olives
Roasted Red Pepper Dressing:
1 roasted red bell pepper (reserved from salad preparation)
1/3 cup balsamic vinegar
1/4 cup white wine or cider vinegar
2 cloves garlic, minced
1 tablespoon chopped fresh basil (see note)
1 teaspoon chopped fresh rosemary (see note)
1 teaspoon sugar
Preparation
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 and sugar. 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.
Note: If fresh basil and rosemary are unavailable, substitute 1 teaspoon crushed, dried basil and 1/2 teaspoon crushed dried rosemary.
Serving Suggestion: Chill dressing. Arrange salad, cover and refrigerate up to 4 hours ahead. Spoon dressing over salads just before serving.
Recipe Courtesy California Artichoke Advisory Board
