Warm Portabella, Artichoke and Roasted Red Pepper Salad

I saw this recipe a couple weeks ago and it was one of those recipes that I completely drooled over and had to make immediately. It’s chock full of many of my favorite foods, especially artichokes, and just looked like SUCH a great combo!

I don’t think I actually ever got around to telling my little blog world, but Nick is now raising quail in our backyard. Aside from the fact that I am completely terrified of birds and think they’re dirty little creatures… I guess it’s kind of cool. We’ve been eating their eggs… and once they’re fat enough… them, too! (By the time they get to my kitchen, they look like they came from the supermarket. I’m not really into participating in the… murder part.)

We had a garlic and herb roasted quail night scheduled and I thought this salad, along with some rosemary roasted potatoes, would be the perfect complement.

Warm Portabella, Artichoke and Roasted Red Pepper Salad

(adapted from Avocado Pesto)

• 2 large red bell peppers
• 1 tbsp olive oil
• 4 large portabella mushroom caps, sliced, or 2 packages baby bellas, sliced
• 3-4 cloves garlic, minced
• 2 cans quartered artichoke hearts
• Salt & pepper, to taste
• 1/4 cup packed fresh basil, roughly chopped
• 1/2 cup shredded Parmesan cheese

Preheat broiler on high. Place the peppers on a baking sheet and roast under broiler, turning frequently, until skins are black and charred. Transfer peppers to a paper bag, close the bag, and let them steam 15 minutes. Remove from the bag and peel of skins, remove seeds & stems. Slice peppers.

Heat olive oil over medium heat and add mushrooms to the pan. Cook until liquid has cooked out of mushrooms. Add the garlic and saute until fragrant, about 2 minutes. Add the artichoke hearts and sliced peppers and cook an additional 2 minutes. Season with salt & pepper.

Remove from heat and toss with basil and Parmesan. Serve warm.

This dish turned out amazingly, especially for something that is so simple! We ate this as a side dish, but I easily could have scarfed it down as a whole meal. I’ll definitely be making this one again!