Artichokes with Roasted-Pepper Dip

Randy Mayor
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.

Yield:

2 servings (serving size: 1 artichoke and 1/3 cup dip)

Recipe from

Nutritional 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

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

Preparation

Preheat broiler.

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.

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.

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.

Note:

Leslie Revsin,

December 2000