Artichokes With Rouille A La Provencale

Directions

1. Makes 2 servings
2. 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.
3. 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.
4. 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.
5. 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.