Roasted Artichoke Bottoms Recipe
Caper cream sauce, roasted red peppers
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Ingredients
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Artichoke Bottoms
Caper Cream Sauce
Roasted Red Peppers
Method
Preparing Artichokes
- 1
Clean and Prepare Artichokes
Begin by trimming the stems of the artichokes and removing the outer leaves until you reach the tender inner leaves. Cut the top off each artichoke and scoop out the fuzzy choke using a spoon, creating a cavity for stuffing.
- 2
Roast Artichokes
Preheat your oven to 400°F (200°C). Place the prepared artichoke bottoms on a baking sheet. Drizzle with olive oil, and sprinkle with salt and black pepper. Roast in the preheated oven for 25-30 minutes, or until tender and slightly golden.
Making Caper Cream Sauce
- 3
Combine Ingredients
In a small saucepan over medium heat, combine the heavy cream, capers, lemon juice, minced garlic, salt, and black pepper. Stir well to combine.
- 4
Simmer Sauce
Bring the mixture to a gentle simmer, stirring frequently. Allow it to cook for about 5-7 minutes, or until the sauce thickens slightly. Remove from heat and set aside.
Roasting Red Peppers
- 5
Prepare Red Peppers
While the artichokes are roasting, prepare the red peppers. Cut them in half and remove the seeds and stems.
- 6
Roast Red Peppers
Place the red pepper halves on a baking sheet, cut side up. Drizzle with olive oil and sprinkle with salt. Roast in the oven for about 20 minutes, or until the skins are blistered and charred. Remove from the oven and let them cool slightly before peeling off the skins.
Serving
- 7
Plate the Dish
Once the artichokes and red peppers are roasted, arrange the artichoke bottoms on a serving plate. Spoon the caper cream sauce generously over the artichoke bottoms. Garnish with the roasted red pepper pieces for an added touch of flavor and color.
- 8
Enjoy
Serve warm and enjoy your delicious roasted artichoke bottoms with caper cream sauce and roasted red peppers!
