Spicy Mustard Swordfish and Artichoke Kabobs - SippitySup

Ingredients

• 6 tablespoons dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon capers rinsed and chopped
• 4 anchovy fillet roughly chopped
• 1 clove garlic peeled and minced
• 1½ swordfish cut into 1 ½ inch cubes, skin removed
• 2 cans artichoke hearts packed in water
• salt and pepper to taste
• ½ teaspoon crushed red-pepper flakes or to taste