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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Artichokes with Roasted Red Pepper Sauce

Source: dLife

Steamed artichokes with a fresh roasted red pepper sauce.

Nutrition Facts

Makes 2 servings
Amount Per Serving

Calories	125.0

Total Carbs	16.2 g

Dietary Fiber	5.7 g

Sugars	6.2 g

Total Fat	5.9 g

Saturated Fat	1.4 g

Unsaturated Fat	0.6 g

Potassium	254.1 mg

Protein	3.9 g

Sodium	333.2 mg

Dietary Exchanges 5.9 Fat, 2.4 Vegetables, 0.1 Fruits, 0.1 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 each medium red bell peppers 2.0
2 each fresh artichokes 12.0
12 cup cold water 0.5
0 1/2 each medium lemons 1.0
1 each bay leaves 2.0
2 tsp olive oil 2.0
2 tsp dijon mustard 1.0
1 tsp red wine vinegar 0.25
0 1/4 tsp fines herbes 0.125
0.125 tsp black pepper 1.0
1 tbsp crumbled feta cheese 0.5
0 1/2 tsp capers

Directions

Preheat broiler.
Slice bell peppers in half, remove seeds and white membranes.
Cover baking sheet with foil. Broil peppers, skin side up, 10 minutes or until skin is charred.
Move peppers to paper bag. Seal and allow to rest 20 minutes. Remove skin when cooled.
Slice off bottom stems of artichokes along with bottom few leaves. Cut 1/2" from top of artichokes.
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..
Reduce heat to low, cover and simmer 25 minutes, or until tender. Strain, removing lemon and bay leaf.
In food processor or blender, puree peppers, oil, mustard, and vinegar until smooth. Season with herbs and pepper.
Spoon sauce into a serving bowl and top with cheese and capers. Serve with artichokes.