Artichoke hearts and roasted pepper salad

Ingredients
-Canned artichoke hearts, drained and cut in halves
-Red bell peppers
-capers

For the vinaigrette you need
- Dijon Mustard
- Basil (chopped finely)
-Lemon juice
-Salt and pepper
-Olive oil
-Shallots or red onion (finely chopped)

How to make this:

1. Arrange the artichoke hearts on a baking sheet and broil in a oven until nicely roasted. Flip over once.
   
2. Roast the bell pepper in the oven until the skin is blackened. Place the peppers in a bowl, cover with plastic wrap and let is sit until the peppers are cooled off, peel and chop in the same size as your artichokes.
   
3. For the dressing: add the shallots, basil, mustard, lemon juice and seasoning in your food processor and pulse a couple times until everything is nicely combined. Add the olive oil bit by bit until you have a nice emulsified dressing.
4. Pour the dressing over the (still warm) artichokes and bell peppers
5. Add the capers and combine.