ARTICHOKES with RED PEPPER DIP
Degree of Difficulty: 1
Makes 8 to 10

1 62-ounce jar Luna Rossa® Ready-To-Eat Artichokes, well-drained
2 well-drained Luna Rossa® Premium Roasted Sweet Red Peppers (when puréed, should yield approximately 1 cup)
2 tablespoons chicken, clam, or vegetable broth
1 tablespoon olive oil
1/2 teaspoon hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon black pepper

Cut the stem off each artichoke even with the bottom leaves so that it sits flat. Cut off about 3/4-inch from the top. Using a teaspoon, remove fuzzy choke and discard.

In food processor or blender, purée peppers until almost smooth. Add remaining ingredients and process until smooth, scraping down sides of bowl occasionally.

Portion approximately 2 tablespoons red pepper mixture into each artichoke cavity. Serve immediately.