2 red bell peppers
\n2 artichokes (1 pound)
\n12 C. water
\n3 lemon slices
\n1 bay leaf
\n2 tsp. olive oil
\n2 tsp. Dijon mustard
\n1 tsp. red wine vinegar
\n1\/4 tsp. dried fines herbes
\n1\/8 tsp. black pepper
\n1 T. finely crumbled feta cheese
\n1\/2 tsp. capers<\/p>\n
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 C. into a serving bowl; sprinkle with feta and capers. Serve with artichokes. Cover and chill remaining dip.<\/p>\n
2 servings (serving size: 1 artichoke and 1\/3 C. dip)
\nCalories: 105
\nFat: 4g
\nFiber: 7g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 red bell peppers 2 artichokes (1 pound) 12 C. water 3 lemon slices 1 bay leaf 2 tsp. olive oil 2 tsp. Dijon mustard 1 tsp. red wine vinegar 1\/4 tsp. dried fines herbes 1\/8 tsp. black pepper 1 T. finely crumbled feta cheese 1\/2 tsp. capers 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…<\/p>\n