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Artichokes with peperonata
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 277
  • Fat about 25g
  • Carbohydrates about 7g
  • Protein about 5g
This is needed
This is needed for 4 people
  • 2 litres water
  • 3 tbsp lemon juice
  • 1 tbsp salt
  • 4 artichokes
Sweet peppers
  • 2 tbsp olive oil
  • 4 horn peppers
  • 1 tsp salt
  • 2 tbsp pine nuts
  • a little pepper
  • 1 tbsp butter
  • 0.5 bunch peppermint
  • 1 organic lemon, use grated zest only
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And that's how it's done
And that's how it's done
Pour the water and lemon juice into a large pan. Break the stem at the base of the artichokes, snap off the bottom 3-4 rows of leaves from the head. Trim the remaining leaf tips by approx. 1/3, scoop out the choke with a melon baller. Place the artichokes in the lemon water immediately, bring to the boil. Add the salt, reduce the heat, cook for approx. 12 mins. Remove the artichokes, drain and keep warm.
Sweet peppers
Toast the pine nuts. Cut the peppers into approx. 1 cm pieces. Heat the olive oil, sauté the peppers, cook over a medium heat for approx. 5 mins. until soft, add the pine nuts, season. Finely chop the mint. Melt the butter in a small pan, add the lemon zest and mint, heat briefly. Mix the seasoned butter in with the peperonata.
To serve
Plate up the artichokes, spoon the peperonata over the top.

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