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Ingredientes
- 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
Direcciones
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 2 servings | |
| Calories 368 | |
| Calories from Fat 247 | 67% |
| Total Fat 27.93g | 35% |
| Saturated Fat 3.92g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 504mg | 21% |
| Potassium 275mg | 8% |
| Total Carbs 25.41g | 7% |
| Dietary Fiber 3.1g | 10% |
| Sugars 5.23g | 3% |
| Protein 4.99g | 8% |
