Tuesday, August 13, 2013

Roasted Red Pepper & Artichoke Bake

As I have mentioned before, WIki partakes in a low carb lifestyle(insert eye roll here;) and I am often searching for quick and easy sides that will actually fill him up. Since he is Italian, he loves a good antipasti and I decided to run slightly with the idea and after a few different versions, this was one that works. You could also add grilled chicken or even prosciutto to make it a meal, rather than just a side dish.

Serves 2-4 people

1 large jar of roasted red peppers
1 medium jar of artichokes
shredded Parmesan
olive oil

Open the cans and strain the peppers and artichokes(if you want to use the marinade, save some) Once strained, chop them into bite size pieces, add some olive oil(and any of the reserved marinade) plus, however you want flavor it with your spices. I used badias all seasoning, plus some cracked pepper and sea salt. 

Bake at 300 for about 20 minutes. Add in shredded parm and bake another 5-10 minutes.

We have also served this cold. In the summer he likes it better that way. You can change this up really easily. You could add black olives or even feta. Play around to your taste. Just keep seasonings in mind, because if not, it will be rather bland. 

But anytime you are after a quick, but filling dish, you can't go wrong. I even mixed this up once and add it to cream cheese and then baked and served it as a dip.

I am guest posting over at Swirl Of Cinnamon today, I made these

Linking up with Creative Link Party JessicaAshley and Sugar Bee Crafts today.


  1. That sounds delish! I love that you can turn it into a dip!

  2. YUM!! I have been on an artichoke kick, so this is the perfect recipe! I can't wait to make this and maybe add grilled chicken!!

    Loving your recipes, friend! Thanks for linking up! :)