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 herbs
1/8 teaspoon black pepper
1 tablespoon finely crumbled feta cheese
1/2 teaspoon capers

Directions:

• 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.
• 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.

Yields 2 Servings (serving size: 1 artichoke and 1/3 cup dip).

Nutritional Information:
105 calories; 4.2 g protein; 3.5 g total fat; 0.9 g saturated fat; 3 mg cholesterol; 17.3 g total carbohydrates; 7.1 g fiber; 234 mg sodium