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1
Preheat the broiler.
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2
Roast the red bell peppers: Place peppers on a pan under the warm broiler till the skins are charred, about 5 to 7 min, turning after 3 or possibly 4 min.
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3
Remove from the oven and let cold slightly.
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4
With a butter knife or possibly your hands, peel off the outside skins and throw away.
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5
Cut the peppers in half and remove the seeds.
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6
Chop the peppers and set aside.
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7
Soak the bread in hot water for about 5 seconds.
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8
Gently squeeze the excess water out of the bread like a sponge.
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9
Combine the bread, jalapeno and roasted peppers, oil, garlic, lemon juice, and salt in a blender or possibly food processor fitted with a steel blade and process till smooth, about 5 - 10 seconds.
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10
Transfer the sauce to a storage container and chill till ready to serve.
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11
Slice off about 1 inch of the top of the artichokes and throw away.
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12
Place the artichokes in boiling water to cover.
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13
Cook over medium heat till the artichoke bottoms are easily pierced with a fork, about 35 to 45 min.
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14
Remove the artichokes with tongs and place them upside down in a colander to drain.
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15
To serve, place each artichoke in a small bowl.
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16
Pour the rouille into a dipping bowl to be shared.
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17
Remove artichoke leaves one at a time with your fingers and dip into rouille.
