Roasted Red Pepper and Artichoke Soup

Directions

Wash hands with soap and warm water. Wash fresh vegetables before preparing.

Slice off the tops of the bell peppers. Remove the seeds and cut into 3 or 4 pieces.

Place bell peppers on a broiling pan, lined with aluminum foil. Broil for about 10 minutes, until the skins are charred.

Place bell peppers into a paper bag and close the top.

Spray the bottom of a large pot with nonstick cooking spray and heat over medium high heat for several minutes.

Add the onions, celery, garlic, and thyme and cook while stirring for about 5 minutes.

Add the broth, lemon juice, chopped tomatoes and tomato paste. Stir to blend.

Bring to a boil, reduce heat, cover and simmer.

Remove artichoke stems and outer leaves.

Slice off the top of the artichoke halfway from the base.

Cut the artichoke in half vertically and remove the fuzzy middle (the choke).

Cut the artichoke heart into thin slices and add to the pot.

Remove the skins from the peppers, chop, and add to the pot.

Bring the pot back to a boil, reduce heat, cover, and simmer for 10 minutes or until artichokes are tender.

Season to taste salt and freshly ground black pepper. Serve warm.