Artichokes Stuffed With Ratatouille


For the Artichokes: 1 head garlic, cut in half horizontally 1/2 lemon, sliced 1 teaspoon salt 4 large artichokes For the Ratatouille: 1 tablespoon olive oil 2 cloves garlic, chopped, then blended with 1/2 teaspoon salt 1 small onion, chopped 1 red bell pepper, chopped 1 green bell pepper, chopped 2 tablespoons chopped fresh basil, or 2 teaspoons dried 2 medium yellow squash, cut into 1/2-inch cubes, about 2 1/2 cups 1 tomato, chopped 1 tablespoon tomato paste 1/4 cup dry white wine 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 cup sliced pitted black olives 1 tablespoon fresh lemon juice


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