Artichokes with Roasted-Pepper Dip

Name: Artichokes with Roasted-Pepper Dip
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 454 grams artichokes; 1 bay leaf; 0 teaspoons black pepper; 1 teaspoons capers; 2 teaspoons Dijon mustard; 1 Tbsp finely crumbled feta cheese; 0 teaspoons dried fines herbes; 3 slices lemon slices; 2 teaspoons olive oil; 2 red bell peppers; 1 teaspoon red wine vinegar; 3 liters water

Artichokes with Roasted-Pepper Dip might be just the side dish you are searching for. This recipe serves 2. Watching your figure? This gluten free, primal, and vegetarian recipe has 209 calories, 10g of protein, and 7g of fat per serving. This recipe covers 29% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. If you have artichokes, bell peppers, pepper, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for The Super Bowl.

Instructions

Preheat broiler.

Equipment you will use

Broiler

Cut bell peppers in half lengthwise, discarding seeds and membranes.

Ingredients you will need

Bell Pepper

Seeds

Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened.

Ingredients you will need

Pepper

Equipment you will use

Baking Sheet

Aluminum Foil

Place in a zip-top plastic bag; seal.

Equipment you will use

Ziploc Bags

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.

Ingredients you will need

Artichoke