Artichokes with peperonata

Artichokes with peperonata

Total: 45 Min. | Active: 45 Min.
vegetarian, gluten-free, Low Carb
Nutritional value / people: 277 kcal
, Fat: 25 g
, Carbohydrate: 7 g
, Protein: 5 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


2litres water
3tbsp lemon juice
4 artichokes
1tbsp salt

Sweet peppers

2tbsp pine nuts
4 horn peppers, red
2tbsp olive oil
1tsp salt
a little pepper
½bunch peppermint
1tbsp butter
1 organic lemon, use grated zest only
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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.

Good to know
Serve with: Fresh white bread.


Peeling artichokes

Peeling artichokes

Cutting sweet peppers

Cutting sweet peppers

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