Close
Photo:EatingWell photography: Caitlin bensel, Food Styling: Emily Nabors Hall
EatingWell photography: Caitlin bensel, Food Styling: Emily Nabors Hall
Active Time:10 minsTotal Time:40 minsServings:6Jump to Nutrition Facts
Active Time:10 minsTotal Time:40 minsServings:6
Active Time:10 mins
Active Time:
10 mins
Total Time:40 mins
Total Time:
40 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cuplightly packed fresh mint leaves, finely chopped1cupfresh flat-leaf parsley leaves, finely chopped3tablespoonslemon juice2teaspoonscapers, drained and chopped1clovegarlic, chopped½teaspooncrushed red pepper⅓cupextra-virgin olive oil2(12-ounce) packagesfrozen artichoke hearts, thawed,or3 (14-ounce) cans, drained1cupsliced roasted red bell peppers
Cook Mode(Keep screen awake)
Ingredients
1cuplightly packed fresh mint leaves, finely chopped
1cupfresh flat-leaf parsley leaves, finely chopped
3tablespoonslemon juice
2teaspoonscapers, drained and chopped
1clovegarlic, chopped
½teaspooncrushed red pepper
⅓cupextra-virgin olive oil
2(12-ounce) packagesfrozen artichoke hearts, thawed,or3 (14-ounce) cans, drained
1cupsliced roasted red bell peppers
DirectionsCombine mint, parsley, lemon juice, capers, garlic and crushed red pepper in a large bowl. Slowly whisk in oil. Stir in artichoke hearts and roasted peppers and toss to coat. Let stand at room temperature for 30 minutes before serving.EatingWell photography: Caitlin bensel, Food Styling: Emily Nabors HallTo make aheadRefrigerate in an airtight container for up to 3 days.Originally appeared: EatingWell.com, May 2022
Directions
Combine mint, parsley, lemon juice, capers, garlic and crushed red pepper in a large bowl. Slowly whisk in oil. Stir in artichoke hearts and roasted peppers and toss to coat. Let stand at room temperature for 30 minutes before serving.EatingWell photography: Caitlin bensel, Food Styling: Emily Nabors HallTo make aheadRefrigerate in an airtight container for up to 3 days.
Combine mint, parsley, lemon juice, capers, garlic and crushed red pepper in a large bowl. Slowly whisk in oil. Stir in artichoke hearts and roasted peppers and toss to coat. Let stand at room temperature for 30 minutes before serving.
To make ahead
Refrigerate in an airtight container for up to 3 days.
Originally appeared: EatingWell.com, May 2022
Rate ItPrint
Nutrition Facts(per serving)192Calories14gFat15gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
