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 lb); ½ 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; ¼ teaspoon dried fines herbes (or combination of parsley and chives); ¼ teaspoon fresh ground black pepper; 14-½ teaspoon garlic powder; 1 tablespoon finely crumbled boursin cheese or 1 tablespoon finely crumbled feta cheese; ¼ teaspoon capers (optional)

Servings: persons

2 red bell peppers
2 artichokes (1 lb)
½ 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
¼ teaspoon dried fines herbes (or combination of parsley and chives)
¼ teaspoon fresh ground black pepper
14-½ teaspoon garlic powder
1 tablespoon finely crumbled boursin cheese or 1 tablespoon finely crumbled feta cheese
¼ teaspoon capers (optional)

1
["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 mins or until blackened.", "Place in a zip-lock plastic bag; seal.", "Let stand for 20 minutes.", "Peel and set aside.", "Cut off artichokes stems, and remove bottom leaves.", "Trim about 1"" from tops of artichokes.", "Bring water, lemon slices, bay leaf and garlic to a boil in a large Dutch oven.", "Add artichokes; cover, reduce heat, and simmer 25 mins or until leaf near the center of each artichoke pulls out easily.", "Drain well; discard lemon, bay leaf and garlic.", "Set aside.", "Combine bell peppers, oil, mustard, and vinegar in a blender; process until smooth.", "Combine bell pepper mixture, fines herbes or combo of chives and parsley, garlic powder and black pepper.", "Spoon 2/3 cup into a serving bowl; sprinkle with boursin or feta, and capers, if using.", "Serve with artichokes.", "Cover and chill remaining dip."]

635

kcal

Calories

Fat

134

Carbs

Protein

Fat Carbs Protein

* 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 14 ingredients. The key ingredients include: 2 red bell peppers, 2 artichokes (1 lb), 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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