Artichokes With Roasted-Pepper Dip Recipe

Name: Artichokes With Roasted-Pepper Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red bell peppers; 2 artichokes (1 pound); ½ 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

Servings: persons

2 red bell peppers
2 artichokes (1 pound)
½ 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

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.

kcal

Calories

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 red bell peppers, 2 artichokes (1 pound), ½ cups water, 3 lemon slices, and more.

Yes, Artichokes With Roasted-Pepper Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Artichokes With Roasted-Pepper Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions