Artichokes with Roasted-Pepper Dip

Artichokes with Roasted-Pepper Dip
Photo by Randy Mayor

Ingredients

  • 2 red bell peppers
  • 1 bay leaf
  • 2 teaspoons olive oil
  • 12 cups water
  • 3 lemon slices
  • 2 teaspoons Dijon mustard
  • 1 teaspoon red wine vinegar
  • + 5 more ingredients
    • 1 tablespoon finely crumbled feta cheese
    • ¼ teaspoon dried fines herbes
    • 1/8 teaspoon black pepper
    • ½ teaspoon capers
    • 2 artichokes (1 pound)

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 o...

View full recipe at My Recipes

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