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.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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.

Artichokes With Roasted-Pepper Dip

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