Artichokes with Roasted-Pepper Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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 |
Directions:
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.
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