Artichokes with Roasted Red Pepper Dip

Artichokes with Roasted Red Pepper DipDifficulty: Medium

Category: Appetizer

Time: 60 minutes

Servings: 2



2 red bell peppers

2 artichokes (1 pound)

12 cups water

3 lemon slices

1 bay leaf

2 tsp olive oil

2 tsp organic Dijon mustard (no sugar)

1 tsp red wine vinegar

¼ tsp Italian seasoning

1/8 tsp black pepper


Preheat broiler on high.

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 pot (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 will, discard lemon and bay leaf. Set aside.

Combine bell peppers, oil, mustard and vinegar in a blender, process until smooth. Combine bell pepper mixture, Italian seasoning and black pepper. Spoon into a serving bowl. Serve with artichokes.

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