Artichokes Stuffed with Roasted Red Peppers and Feta

This interesting combination of the wonderful flavors of roasted red peppers, feta and artichokes creates a delicious and impressive appetizer.

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  • 8 very large globe artichokes
  • 3 roasted red peppers, peeled and drained
  • 2-3 garlic cloves, peeled and chopped
  • 1/2 cup ground walnuts
  • 1 1/2 cups crumbled Greek feta
  • pinch of thyme
  • 2 tbs of ouzo
  • 1/4 cup olive oil
  • salt and pepper to taste
  • 8 tsp plain bread crumbs


Preheat oven at 170°C.

Clean the artichokes,  but leave the very tender inner leaves around the base intact, so that the cleaned artichokes are like a cup.

Cut away the stems and snip the base so that the artichokes can sit upright.

Scrape away the hairy pink choke.

Drop the cleaned artichokes into lemon water to keep the from discoloring.

Place the peppers and garlic in a food processor and pulverize them until they become a loose paste.

Remove from the processor and place in a bowl.

Add the walnuts and pulse on and off until they are fine and mealy.

Remove and add to the peppers in the bowl.

Toss in the crumbled feta, the thyme, the ouzo, and the olive oil.

Adjust seasoning with salt and pepper.

Bring a large pot of salted water to a rolling boil and blanch the artichokes for about 4-5 minutes, just to soften.

Remove with a slotted spoon and place in an oiled, ovenproof glass baking dish.

Fill the artichokes with the pepper mixture.

Sprinkle, if desired, with breadcrumbs.

Bake the artichokes  for about 25 minutes.

Remove and serve.


Use jarred red peppers if you are in a hurry
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