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
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.
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.