Artichokes with peperonata

Total time: 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 277 Kcal, 5g Protein, 7g Carbohydrates, 25g Fat


  • Artichokes
  • 2 litres water
  • 3 tbsp lemon juice
  • 1 tbsp salt
  • 4 artichokes
  • Sweet peppers
  • 2 tbsp pine nuts
  • 4 horn peppers, red
  • 2 tbsp olive oil
  • 1 tsp salt
  • a little pepper
  • 0.5 bunch peppermint
  • 1 organic lemon, use grated zest only
  • 1 tbsp butter

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  • 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.
  • Serve with:

    Fresh white bread.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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