If using fresh artichokes, wash and clean the vegetables removing the hard leaves and the needles in the center, if any. Leave the bottoms and the soft leaves near the center without the tips. Choose young artichokes, when old they usually turn too hard. In most stores you can find already prepared and cleaned artichokes hearts both in the freezer and the fresh aisle.

Before starting, roast the almonds by placing them on a baking tray in the oven at 400F for about 5 minutes or until lightly browned. For best results try to distribute them evenly on the surface of the tray.

Remove the toasted almonds from the oven, let cool, peel and chop them.

Place the artichoke hearts in a baking pan together with the chopped almonds, the green pepper corn, the extra virgin olive oil, the chopped garlic and the salt.

Mix very well and place in the oven at 400F for about 10 minutes.

At this point pour the white wine on top of the artichokes and let cook for additional 5-10 minutes.

Remove from the oven, stir well and serve hot.

Artichoke Hearts with Almonds and Green Peppercorn are perfect as main course, appetizer or served as a great side with chicken, turkey or other white meat.

This recipe can be prepared stove-top on a skillet. Just saute the artichoke hearts with the chopped almonds, the minced garlic, the green peppercorn with the olive oil for about 5-10 minutes. At half way, just pour some white wine and let evaporate, stirring continuously, before serving.