Pan-Crisped Green ‘Chokes and Peppers

Servings: 4

Serve this over pasta or potatoes, or as an appetizer with toasted bread slices or crackers. Don’t worry about the liquid from the marinated artichokes as it will be the oily substance needed to keep the mixture moist.



2 cups marinated chopped artichoke hearts

1 cup finely chopped roasted red peppers

¼ cup dry white wine

1 cup Italian-seasoned breadcrumbs

1/3 cup Italian grating cheese of choice

1 teaspoon chopped fresh basil

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In a large skillet with Teflon™ nonstick coating, saute the artichokes over medium heat for 2 minutes and then add the peppers. Saute for 4 minutes. Add the white wine and cook for another 4 minutes or until the wine is almost evaporated. Remove from the heat and stir in the breadcrumbs. Toss with the cheese and basil; then serve.  

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