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Prep Time
12 mins
Total Time
40 mins
Serves
8

Ingredients

8
cooked artichokes, stem, choke and leaves removed
2 tbsp
pesto
30 mL
1 pkg
goats cheese (6.5 oz/190 g)
1 cup
roasted red peppers, divided
250 mL
1/4 cup
kalamata olives, pitted and chopped
60 mL
1 tbsp
capers
15 mL
1/2 cup
chopped, seeded tomatoes
125 mL
1 tbsp
lemon juice
15 mL
2 tbsp
olive oil
30 mL
3
green onions, finely chopped

Method

Step 1

Preheat oven to 350°F (180°C). Place artichokes in a baking dish, cutting bottom of artichokes to sit level, as necessary.

Step 2

Spoon 3/4 tsp (4 mL) pesto into centre of each artichoke. Combine goat cheese, 1/4 cup (60 mL) roasted red peppers, olives and capers. Top artichokes with goat cheese mixture. Bake artichokes until cheese is melted, 20 to 25 min.

Step 3

Meanwhile, combine tomatoes, lemon juice, olive oil and remaining roasted red peppers. Spoon red pepper sauce onto eight plates, top each with a stuffed artichoke; sprinkle with green onion.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of recipe):
Calories:
150
Fat:
11 g
Saturated Fat:
4 g
Carbs:
8 g
Fibre:
2 g
Cholesterol:
20 mg
Protein:
6 g
Sodium:
380 mg
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