Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings

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.

Leslie Revsin
Recipe by Cooking Light December 2000

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Credit: Randy Mayor

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • 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.

Nutrition Facts

105 calories; calories from fat 30%; fat 3.5g; saturated fat 0.9g; mono fat 1.9g; poly fat 0.4g; protein 4.2g; carbohydrates 17.3g; fiber 7.1g; cholesterol 3mg; iron 2.6mg; sodium 234mg; calcium 80mg.
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