Artichoke Salad

Method

1. Bring 2 cups of water and 1 cup of vinegar to a boil in a pot. Do not add salt.
2. Meanwhile, clean the artichokes and soak them in water with a little lemon juice. Squeeze them and cut them as desired.
3. Once the water is boiling, add the artichokes and blanch for 3 minutes.
4. Drain the artichokes and let them cool completely.
5. In a bowl, season the artichokes with Roman mint, pink pepper, a clove of garlic cut in half, extra virgin olive oil, black pepper, and salt.
6. Let the salad marinate for a while; for best results, let it sit for a day and remove the garlic after 24 hours to prevent it from overpowering.
7. Serve as a side dish, or pair with bresaola or beef carpaccio.