Source: dLife

Steamed artichokes with a fresh roasted red pepper sauce.

Servings

2 medium red bell peppers
2 fresh artichokes
12 cup cold water
0.5 medium lemons , 3 slices
1 bay leaves
2 tsp olive oil
2 tsp dijon mustard
1 tsp red wine vinegar
0.25 tsp fines herbes
0.12 tsp black pepper
1 tbsp crumbled feta cheese
0.5 tsp capers

1 Preheat broiler.
2 Slice bell peppers in half, remove seeds and white membranes.
3 Cover baking sheet with foil. Broil peppers, skin side up, 10 minutes or until skin is charred.
4 Move peppers to paper bag. Seal and allow to rest 20 minutes. Remove skin when cooled.
5 Slice off bottom stems of artichokes along with bottom few leaves. Cut 1/2" from top of artichokes.
6 In large pot or Dutch oven, filled 2/3 of the way with water, add lemon slices and bay leaf. Arrange artichokes in the pan, stem ends down. Bring to boil over high heat..
7 Reduce heat to low, cover and simmer 25 minutes, or until tender. Strain, removing lemon and bay leaf.
8 In food processor or blender, puree peppers, oil, mustard, and vinegar until smooth. Season with herbs and pepper.
9 Spoon sauce into a serving bowl and top with cheese and capers. Serve with artichokes.