Artichokes with pink pepper and mint with 3 minutes of cooking in water and vinegar. Very tasty, a side dish I often prepare when it is artichoke season, which cannot be missing from my table in spring and during the Easter period. Today at the market I found these cimaroli really tender and without a bit of choke, ideal especially to prepare them whole and stuffed, although I prepared them differently. They are called cimaroli because they are found on the main stem of the plant, while those that grow on the sides, the braccioli, below the stem, are smaller and also have no choke and are very tender. Romanesco artichokes have no thorns and are green tending to purple.
- Difficulty: Very easy
- Cost: Low cost
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Cooking time: 3 Minutes
- Portions: 6
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Easter, Easter Monday
- Energy 153.67 (Kcal)
- Carbohydrates 9.00 (g) of which sugars 0.98 (g)
- Proteins 2.65 (g)
- Fat 12.64 (g) of which saturated 1.81 (g)of which unsaturated 0.06 (g)
- Fibers 4.48 (g)
- Sodium 465.69 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 mammole artichokes
- 1 2/3 cups water
- 3/4 cup white wine vinegar
- 10 leaves mint (Roman)
- 1 tsp pink peppercorns
- 1/3 cup extra virgin olive oil
- pinch black pepper
- 1 tsp salt
- 1 lemon (juice)
Tools
- Pan
- Colander
- Bowl
- Cutting board
- Knife
Steps
To prepare the mammole artichokes with pink pepper and mint I used 3 artichokes. I removed the tougher outer leaves and sliced them as thinly as possible. I used a squeezed lemon in the water in a bowl to prevent them from browning. If you want very thin artichoke slices, you can use a mandoline slicer if you like.
After washing and cleaning them of the outer leaves,
I cut the artichokes into thin slices and put them in water and lemon. I did the same with the artichoke stems: I cleaned them and cut them into large pieces.
I drain the water from the artichokes.
I put the vinegar with the water in the pot and bring to a boil.
I dip the artichokes in and let them cook for 3 minutes.
In a bowl I put the pink pepper with the salt and the washed and dried Roman mint.
I add the extra virgin olive oil, generously.
When the artichokes are ready, I let them drain and cool well.
I pour the artichokes into the prepared dressing.
I mix thoroughly to dress them well on all sides.
Here they are ready: artichokes with pink pepper and mint.
A great side dish to serve together with naturally leavened pizza dough, even for Easter Monday.
Artichokes prepared this way can be stored in the refrigerator for several days, at least 5, if you can manage.
Fantastic artichokes to enjoy cooked or raw in salad.
Tips
I would like to recommend a dish based on artichokes: lasagna, which you can always prepare in advance.
https://blog.giallozafferano.it/vaipinacucina/lasagna-di-carciofi-e-zucca/Tips
I would also recommend the naturally leavened pizza dough, which pairs well with artichokes with pink pepper and mint.
https://blog.giallozafferano.it/vaipinacucina/sfoglia-di-pizza-a-lievitazione-naturale/FAQ (Questions and Answers)
What is the difference between the Mammola and Romanesco artichoke?
In reality there is no difference, because both refer to the Carciofo Romanesco Lazio IGP (Romanesco artichoke).
Do artichokes lower cholesterol?
Thanks to the presence of cynarin and luteolin, which inhibit cholesterol synthesis, yes, artichokes are famous for lowering bad cholesterol and increasing the good one.
