Artichokes in vinaigrette

Preparation

1. Fill the glass with water up to the 1-liter mark and add a pinch of salt. We program 5 minutes, Varoma temperature, speed 1.

2. We place the thawed artichokes in the basket. We introduce it in the glass and program 5 minutes, 100º, speed 4. We check that the artichokes are soft. We remove and drain well. We discard the cooking water.

3. Without washing the glass, we put the garlic clove, the red pepper and the green one cut into medium pieces. We bite during 3 seconds, speed 5. Remove and let drain on a colander.

4. Chop the peeled onion by programming 2 seconds, speed 5. We join with the minced pepper.

5. We cut the hearts in half and place them in a large container, better if it has a lid. I like that they are upside down, that is, that the center of the hearts are down and that they form only one layer since that way the vinaigrette is better distributed. When we have all the artichokes placed, add salt and pepper and spread the minced pepper and onion on the surface. Add the chopped basil and a splash of lemon juice. Finally we add oil, distributing it well.

6. We close the container and let it rest for 12 hours.

7. Now I will tell you how I like to serve them but it does not mean that it has to be done that way. What I do is remove some of the vinaigrette that normally stays on the surface and I make a bed with it on the serving tray. On top I am placing the hearts with the center up. With a small spoon I put a little vinaigrette in the center but not too much because the pepper has a lot of flavor and what is important is to appreciate the artichoke. And finally, I water them with oil from the vinaigrette itself.