for 4 person

Artichokes

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

Sweet peppers

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

How it's done

Artichokes

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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