This is an easy appetizer to prepare. Bell peppers (green, red, yellow and orange) are an excellent source of vitamin C and A as well as a good source of dietary fiber. For atherosclerosis and diabetic heart disease, peppers also contain vitamin B6 and folic acid. Artichokes are nutrient dense and contain 16 essential nutrients. The globe artichoke is one of the oldest known cultivated vegetables, originating from Ethiopia, with Italy currently being the world’s largest producer. It was valued in ancient Greece and Rome as a digestive aid, available only to the wealthy due to its scarcity.
Makes roughly 30 appetizers
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2 red peppers
2 small jars of marinated artichoke hearts, drained and chopped
¼ cup Italian parsley, chopped
1 to 2 cloves of garlic, minced
¼ cup grated Parmesan cheese
Belgium endive leaves (about 20)
Grill the peppers until the skin is blistered and blackened. Remove from heat, place in a bowl and cover with plastic wrap. Let cool to room temperature. Remove skin and seeds and chop. Place chopped peppers in a bowl and add the rest of the ingredients. Season to taste and spoon into endive leaves.
The Culinary Chase’s Note: The red pepper mixture can also be used as a bruschetta topping or toss it into a pasta dish and add a bit of olive oil. I love the colors from this appetizer as well as the crunchy texture from the endive leaves.
By The Glass Wine Tasting Note: The ingredients suggest something Italian would be apropos but instead of Prosecco choose a Franciacorta which is made using classic Champagne methods and grapes. Franciacorta has more nerve (acidity) compared to Prosecco and in general is a much better food wine than its fun and slightly frivolous alternative.