Artichokes With Roasted-Pepper Dip |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Makes a delicious sandwich spread, too! This is very good and dip can be used with raw vegetables, pita chips, or cocktail crisps, as well. Ingredients:
2 red bell peppers |
2 artichokes (1 lb) |
12 cups water |
3 lemon slices |
1 bay leaf |
1 large garlic clove, chopped in 4 pieces |
2 teaspoons olive oil |
2 teaspoons dijon mustard |
1 teaspoon red wine vinegar |
1/4 teaspoon dried fines herbes (or combination of parsley and chives) |
1/4 teaspoon fresh ground black pepper |
1/4-1/2 teaspoon garlic powder |
1 tablespoon finely crumbled boursin cheese or 1 tablespoon finely crumbled feta cheese |
1/4 teaspoon capers (optional) |
Directions:
1. Cut bell peppers in half lengthwise, discarding seeds and membranes.
2. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
3. Broil for 10 mins or until blackened.
4. Place in a zip-lock plastic bag; seal.
5. Let stand for 20 minutes.
6. Peel and set aside.
7. Cut off artichokes stems, and remove bottom leaves.
8. Trim about 1 from tops of artichokes.
9. Bring water, lemon slices, bay leaf and garlic to a boil in a large Dutch oven.
10. Add artichokes; cover, reduce heat, and simmer 25 mins or until leaf near the center of each artichoke pulls out easily.
11. Drain well; discard lemon, bay leaf and garlic.
12. Set aside.
13. Combine bell peppers, oil, mustard, and vinegar in a blender; process until smooth.
14. Combine bell pepper mixture, fines herbes or combo of chives and parsley, garlic powder and black pepper.
15. Spoon 2/3 cup into a serving bowl; sprinkle with boursin or feta, and capers, if using.
16. Serve with artichokes.
17. Cover and chill remaining dip.
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