De-stem, de-seed, and de-pith peppers. Cut each in half lengthwise.
Remove stem and leaves from eggplant, cut into 1/2 in cubes.
Place vegetables on a parchment lined baking sheet along with rosemary and thyme.
Roast until very soft, and caramelized on the outside, about 15 minutes.
When finished cooking, let cool slightly.
Combine roasted vegetables with with the rest of your herbs, the garlic confit, the garlic confit oil, red wine vinegar, and lemon juice. Puree with an immersion blender, or a food processor until mostly smooth.
Adjust salt and black pepper levels to your liking.
Artichokes and Topping Ingredients
Fill a large stockpot with steamer insert halfway with water and bring to a boil.
Clean artichokes by cutting off the top 1/4 inch of each, and the very end of each stem. Clip each of the leaf tips off with scissors, and discard the thorns. Rinse with cold water.
Place cleaned artichokes in steamer basket, and let steam for fifteen minutes or until leaves pull away easily.
When finished cooking, run under cold water in order to keep from over cooking.
Once cool, grasp artichokes by the stem, flip upside down, and push the cut side down with force onto a cutting board. This will push out the leaves and make space for stuffing.
Using a small butter knife, swipe the stuffing in between each layer of leaves, making sure to make your way all the way around.
Once stuffed, top each artichoke with parmesan cheese and broil for a few minutes until cheese is melted and caramelized.