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Categories:Viewed: 38 - Published at: 3 years ago
Ingredients
- 2 x red bell peppers
- 1 slc French or possibly Italian bread 2- to 3-inches thick
- 1 x seeded and chopped jalapeno pepper optional
- 1/4 c. extra virgin olive oil up to 1/3 c.
- 2 x cloves garlic chopped
- 1 tsp fresh lemon juice
- 1/4 tsp salt
- 2 whl artichokes stems removed
Method
- Makes 2 servings
- Preheat the broiler.
- Roast the red bell peppers: Place peppers on a pan under the warm broiler till the skins are charred, about 5 to 7 min, turning after 3 or possibly 4 min.
- Remove from the oven and let cold slightly.
- With a butter knife or possibly your hands, peel off the outside skins and throw away.
- Cut the peppers in half and remove the seeds.
- Chop the peppers and set aside.
- Soak the bread in hot water for about 5 seconds.
- Gently squeeze the excess water out of the bread like a sponge.
- Combine the bread, jalapeno and roasted peppers, oil, garlic, lemon juice, and salt in a blender or possibly food processor fitted with a steel blade and process till smooth, about 5 - 10 seconds.
- Transfer the sauce to a storage container and chill till ready to serve.
- Slice off about 1 inch of the top of the artichokes and throw away.
- Place the artichokes in boiling water to cover.
- Cook over medium heat till the artichoke bottoms are easily pierced with a fork, about 35 to 45 min.
- Remove the artichokes with tongs and place them upside down in a colander to drain.
- To serve, place each artichoke in a small bowl.
- Pour the rouille into a dipping bowl to be shared.
- Remove artichoke leaves one at a time with your fingers and dip into rouille.
