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Artichokes with Roasted-Pepper Dip

Randy Mayor
Yield 2 servings (serving size: 1 artichoke and 1/3 cup dip)
You'll have some dip left over for impromptu entertaining--try it with raw vegetables, pita chips, or plain crackers. It also makes a delicious sandwich spread.

Ingredients

  • 2 red bell peppers
  • 2 artichokes (1 pound)
  • 12 cups water
  • 3 lemon slices
  • 1 bay leaf
  • 2 teaspoons olive oil
  • 2 teaspoons Dijon mustard
  • 1 teaspoon red wine vinegar
  • 1/4 teaspoon dried fines herbes
  • 1/8 teaspoon black pepper
  • 1 tablespoon finely crumbled feta cheese
  • 1/2 teaspoon capers

Nutrition Information

  • calories 105
  • caloriesfromfat 30 %
  • fat 3.5 g
  • satfat 0.9 g
  • monofat 1.9 g
  • polyfat 0.4 g
  • protein 4.2 g
  • carbohydrate 17.3 g
  • fiber 7.1 g
  • cholesterol 3 mg
  • iron 2.6 mg
  • sodium 234 mg
  • calcium 80 mg

How to Make It

  1. Preheat broiler.

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

  3. Cut off artichoke stems, and remove bottom leaves. Trim about 1 inch 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 minutes or until a leaf near the center of each artichoke pulls out easily. Drain well; discard lemon and bay leaf. Set aside.

  4. 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 cup into a serving bowl; sprinkle with feta and capers. Serve with artichokes. Cover and chill remaining dip.