Summary

Ingredients

• 1 small onion (s), finely diced
• 1 clove garlic, finely diced
• 3 tablespoon oil
• 1 red pepper (s), finely diced
• 250 g tomato (s), rouhly diced
• salt and pepper
• 2 tablespoon pine nuts, grated
• 1 lemon (s), untreated, slices and some the juice
• 4 artichoke (s)
• Salt water

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Instructions

1. Sweat the onions and garlic in hot oil. Add the diced paprika and sauté. Add the tomato, salt and pepper. Cover and simmer for 10 minutes.
2. Mix in the pine nuts, puree and season with lemon juice. Let cool down and cover up and chill.
3. Break off the stems of the artichokes. Cut off the hard and bitter leaf tips with scissors. Wash the artichokes and put them in plenty of boiling salted water with the lemon wedges. Cover and cook over a medium heat for 20-30 minutes, until the leaves can be easily plucked out. Drain the artichokes and serve with the paprika dip.
4. You eat with your fingers: plucking off leaf by leaf, dipping the fleshy lower part into the dip and wiping it off with your teeth.