Roasted Red Pepper & Goat Cheese Stuffed Artichokes

Prep time: 12min
Total time: 40min
Serves 8
8
cooked artichokes, stem, choke and leaves removed
0
2 tbsp
Pesto
30 mL
1 pkg
(6.5 oz.) Original Goat's Milk Cheese
150 g
1 cup
roasted red peppers, divided
250 mL
1/4 cup
Kalamata olives, pitted and chopped
60 mL
1 tbsp
capers
15 mL
1/2 cup
chopped, seeded tomatoes
125 mL
1 tbsp
lemon juice
15 mL
2 tbsp
olive oil
30 mL
3
green onions, finely chopped
0
calories
150
fat
11 g
saturated fat
4 g
carbs
8 g
protein
6 g
cholestrol
20 mg
fibre
2 g
sodium
380 mg
potassium
190 mg

Directions

  1. Preheat oven to 350°F (180°C). Place artichokes in a baking dish, cutting bottom of artichokes to sit level, as necessary.

  2. Spoon 3/4 tsp (4 mL) pesto into centre of each artichoke. Combine goat cheese, 1/4 cup (60 mL) roasted red peppers, olives and capers. Top artichokes with goat cheese mixture. Bake artichokes until cheese is melted, 20 to 25 min.

  3. Meanwhile, combine tomatoes, lemon juice, olive oil and remaining roasted red peppers. Spoon red pepper sauce onto eight plates, top each with a stuffed artichoke; sprinkle with green onion.