I adore fresh artichokes, especially the young ones without hairy inside. Canned artichokes are a perfect alternative for a pizza topping, in a dip or soup, but fresh ones are awesome.
Clean 5 baby artichokes. Cut them in quarters and store in water with lemon. Drain and dry. Heat a pan. Add some olive oil. Fry the artichokes. Remove from the pan. Chop and fry 4 garlic cloves, 1 red onion and 1 chili in a drizzle of olive oil. Add 1/2 of a teaspoon of smoked paprika powder, 1 teaspoon of sweet paprika powder. Fry and stir for a few minutes. Add 1 can of tomatoes and a drizzle of red wine. Add 120 grams of moghrabie. Allow to simmer for 15 mins until the moghrabie al dente. Stir now and again. Taste, add pepper and salt. Add the artichokes. Continue to simmer until the sauce is hot.
Finish with toasted and grinded pistachios and fresh mint leaves.