For 2 Serving(s)

• 4 pcs Artichoke, clean
• 4 pcs Green olives stuffed with jalapeno pepper
• 2 tablespoons Balsamic vinegar
• 1 tablespoon Olive oil
• to taste Salt and pepper

Steps

• Clean the artichokes by trimming with scissors as close as possible to the base of the leaves. Please leave the stems in place.
• In a deep pan add cold water enough to cover the artichokes. Add the olive oil, salt and pepper and allow to boil for at least 20 to 30 minutes or until tender.
• Allow to cool down and place in the refrigerator until the next day.
• On the next day, gently pick them up and clean the remaining leaves, the center baby leaves, and the very tip of the stem leaving only the tender heart and stem.
• To serve cut long side, garnish with green jalapeno stuffed olives, and drizzle with balsamic vinegar. Serve cold.