Instructions: Makes 2 servings

Preheat the broiler. Roast the red bell peppers: Place peppers on a pan under the hot broiler until the skins are charred, about 5 to 7 minutes, turning after 3 or 4 minutes. Remove from the oven and let cool slightly. With a butter knife or your hands, peel off the outside skins and discard. Cut the peppers in half and remove the seeds. Chop the peppers and set aside.

Soak the bread in warm 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 food processor fitted with a steel blade and process until smooth, about 5 to 10 seconds. Transfer the sauce to a storage container and refrigerate until ready to serve.

Slice off about 1 inch of the top of the artichokes and discard. Place the artichokes in boiling water to cover. Cook over medium heat until the artichoke bottoms are easily pierced with a fork, about 35 to 45 minutes. 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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