John Myers
Ingredients for 4 servings:
- 1 small onion(s), finely diced
- 1 garlic clove(s), finely diced
- 3 tbsp oil
- 1 bell pepper(s), red, diced
- 250 g tomatoes, roughly diced
- salt and pepper
- 2 tbsp pine nuts, grated
- 1 lemon(s), untreated, slices and some juice
- 4 artichokes
- salt water
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Sauté the onions and garlic in hot oil. Add the diced bell peppers and sauté. Add the tomatoes, season with salt and pepper. Cover and simmer for 10 minutes. Mix in the pine nuts, puree, and season with lemon juice. Let cool, then cover and refrigerate. Break off the artichoke stems. Trim the hard, bitter leaf tips with scissors. Wash the artichokes and add them to plenty of boiling salted water with the lemon slices. Cover and simmer over medium heat for 20-30 minutes, until the leaves can be easily pulled off. Drain the artichokes and serve with the bell pepper dip. Eat with your fingers: tear off each leaf individually, dip the fleshy lower part into the dip, and scrape it off with your teeth.
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