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Randy Mayor Photo by: Randy Mayor

Artichokes with Roasted-Pepper 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.

Cooking Light DECEMBER 2000

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

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.

Nutritional Information

Amount per serving
  • Calories: 105
  • Calories from fat: 30%
  • Fat: 3.5g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.2g
  • Carbohydrate: 17.3g
  • Fiber: 7.1g
  • Cholesterol: 3mg
  • Iron: 2.6mg
  • Sodium: 234mg
  • Calcium: 80mg
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Artichokes with Roasted-Pepper Dip recipe

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