Artichokes with Roasted-Pepper Dip

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.

Yield: 2 servings (serving size: 1 artichoke and 1/3 cup dip)

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

Preparation

Preheat broiler.

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.

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.

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.

Nutritional Information

Calories:

105 (30% from fat)

Fat:

3.5g (sat 0.9g,mono 1.9g,poly 0.4g)

Protein:

4.2g

Carbohydrate:

17.3g

Fiber:

7.1g

Cholesterol:

3mg

Iron:

2.6mg

Sodium:

234mg

Calcium:

80mg