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Artichokes with Roasted Red Pepper Sauce
Source: dLife

Steamed artichokes with a fresh roasted red pepper sauce.

Rating:
Prep Time: 40 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 125.0
Total Carbs 16.2 g
Dietary Fiber 5.7 g
Sugars 6.2 g
Total Fat 5.9 g
Saturated Fat 1.4 g
Unsaturated Fat 0.6 g
Potassium 254.1 mg
Protein 3.9 g
Sodium 333.2 mg
Dietary Exchanges
1 1/2 Fat , 2 1/2 Vegetables , 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

2 each  medium red bell peppers
2 each  fresh artichokes
12 cup  cold water
0 1/2 each  medium lemons
1 each  bay leaves
2 tsp  olive oil
2 tsp  dijon mustard
1 tsp  red wine vinegar
0 1/4 tsp  fines herbes
0.125 tsp  black pepper
1 tbsp  crumbled feta cheese
0 1/2 tsp  capers
Directions
  1. Preheat broiler.
  2. Slice bell peppers in half, remove seeds and white membranes.
  3. Cover baking sheet with foil. Broil peppers, skin side up, 10 minutes or until skin is charred.
  4. Move peppers to paper bag. Seal and allow to rest 20 minutes. Remove skin when cooled.
  5. Slice off bottom stems of artichokes along with bottom few leaves. Cut 1/2" from top of artichokes.
  6. In large pot or Dutch oven, filled 2/3 of the way with water, add lemon slices and bay leaf. Arrange artichokes in the pan, stem ends down. Bring to boil over high heat..
  7. Reduce heat to low, cover and simmer 25 minutes, or until tender. Strain, removing lemon and bay leaf.
  8. In food processor or blender, puree peppers, oil, mustard, and vinegar until smooth. Season with herbs and pepper.
  9. Spoon sauce into a serving bowl and top with cheese and capers. Serve with artichokes.

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