Andouille and Artichoke Bisque

1 large bell pepper -- (red), julienned

1 large bell pepper -- (green), julienned

1 large bell pepper -- (yellow), julienned

1 large yellow onion -- julienned

16 ounces quartered artichokes -- cut each piece in

1/2 1 pound andouille sausage --

1/4 inch diced 3 tablespoons flour

1 cup dry vermouth

1 cup chicken stock

1 cup half and half 2 cups heavy whipping cream

1/4 teaspoon cayenne pepper

1/4 teaspoon black pepper

1 tablespoon basil

1/2 tablespoon oregano

1 cup jalapeno cheese -- shredded salt to taste