Artichokes with Roasted-Pepper Dip

By courtneyepowell

Ingredients

• 2 red bell peppers
• 2 artichokes (1 lb)
• 12 c water
• 3 lemon slices
• 1 bay leaf
• 2 t olive oil
• 2 t Dijon mustard
• 1 t red wine vinegar
• 1/4 t dried fines herbes
• 1/8 t black pepper
• 1 T finely crumbled feta cheese
• 1/2 t capers

Details

Servings 2

Preparation

Step 1

Preheat broiler.

Cut bell peppers in half lengthwise, discarding seeds and membranes. Place skin side up on a foil-lined baking sheet; flatten with hand. Broil 10 mins or until blackened. Place in a zip-top plastic bag, seal. Let stand 20 mins. Peel and set aside.

Cut off artichoke stems and remove bottom leaves. Trim about 1 in from tops of artichokes. Bring water, lemon slices and bay leaf to a boil in a large Dutch oven. Add artichokes, cover, reduce heat and simmer 25 mins or until a leaf near the center of each artichoke pulls out easily. Drain well, discard lemon and bay leaf. Set aside.

Combine bell peppers, oil, mustard and vinegar in a blender; process until smooth. Combine bell pepper mixture, fines herbes and black pepper. Spoon 2/3 c into a serving bowl, sprinkle with feta and capers. Serve with artichokes.

Cover and chill remaining dip.