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1
Preheat oven to 400F.
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2
To prepare Sweet Red Pepper Coulis: Wrap peppers and onion in separate foil packets, place on baking dish and bake for about 1 hour, or until tender.
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3
Meanwhile, to prepare Artichokes with Quinoa Filling: Using kitchen shears, snip off prickly ends of artichoke leaves, and discard.
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4
Trim off bottoms evenly so artichokes stand upright without tipping.
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5
Place steamer rack in large saucepan, stand artichokes upright in steamer, fill pan with about 2 inches water, cover pan and bring water to a boil.
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Steam artichokes until tender, about 30 minutes.
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Using tongs, remove from heat, turn upside down to cool and allow water to drain.
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Fill small saucepan with water, and bring to a boil.
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Stir in quinoa, cook for 2 to 3 minutes, cover pan and reduce heat to medium-low.
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Continue cooking for about 15 minutes, or until grains are tender.
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11
Remove from heat, and drain.
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12
Set aside.
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13
When peppers and onion are tender, remove from heat, and set aside until cool enough to handle.
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14
Unwrap foil, and carefully peel off pepper skins.
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15
Open peppers, catching pepper juices in blender, and remove seeds.
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16
Place peppers into blender.
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Peel off onion skin, cut onion into pieces and place in blender.
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Add garlic powder, balsamic vinegar, salt and pepper to taste, and puree until smooth.
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19
Set aside.
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20
Combine quinoa, corn and red onions.
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21
Stir in onion and garlic powders, minced basil and enough Sweet Red Pepper Coulis to moisten mixture.
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Set aside.
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23
Pry open artichoke leaves carefully, and scoop out inner prickly chokes, leaving artichokes intact.
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24
Spoon quinoa mixture into artichokes, stand upright on plates and serve.
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25
Pass remaining Sweet Red Pepper Coulis with artichokes for dipping leaves.
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26
Save any remaining coulis for another use.
