We are compiling the most healthy and detox recipes to go through the first weeks after Christmas, and artichokes make this way easier. We can talk to you about all the benefits they have and their diuretic effect, but we believe it is better to live the experience with these super artichokes with sweet chilli pepper (piparra) recipe, 100 % healthy.
Servings for 2
Remove the outer leaves of the artichokes. Trim and peel the stem and trim the top of the leaves with a knife as well, until you have the tender heart of the artichokes.
Cut the artichokes lengthwise, including the stem, and remove the fuzzy part.
Boil them in salty water for 8 minutes and cool quickly.
Heat one tablespoon of olive oil in a skillet and cook the artichokes on both sides until they are golden brown. Set aside on a paper towel and season with salt and pepper.
Make the vinaigrette by chopping the veggies and the chilli peppers. Add salt, black pepper, and olive oil.
Serve the artichokes with two tablespoons of the vinaigrette. Serve this plate as a starter, or add tofu and cooked rice to the vinaigrette to turn it into a main dish.
The scalded artichokes can be kept for several days in the fridge, inside a food container, so you can just cook them and make the recipe whenever you have enough time.
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