Artichokes With Roasted-Pepper Dip

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

1. Preheat broiler.
2. 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.
3. 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.
4. 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.

red bell peppers, artichokes, water, lemon slices, bay leaf, olive oil, mustard, red wine vinegar, fines herbes, black pepper, feta cheese, capers

Taken from www.myrecipes.com/recipe/artichokes-with-roasted-pepper-dip (may not work)