Did you know that black and white peppers are both from the same plant? Black peppercorns are picked when almost ripe and sundried, turning the outer layer of the pepper black. To produce white peppercorns, this outer layer is removed before drying, leaving only the inner seed. White pepper tastes hotter than black but has less complex flavors. When buying white pepper it’s important that the spice is fresh – it can turn stale and bitter much faster than black pepper.
The French created the tradition of using white pepper for lightly colored dishes – we like it because it adds a bigger pop of flavor to these delicious artichokes. White pepper has many health benefits. It can help with digestive issues, dental issues, diabetes, minor headaches, cough, even weight loss. Although we may see it just as simple spice, the taste and health benefits are quite extensive!
Artichokes in Olive Oil and Garlic
¼ Cup Extra Virgin Olive Oil
2 TB Unsalted Butter
1 WHOLE HEAD Garlic, peeled and minced
2 Cups Grape Tomatoes, halved
2 TB Dry White
2 (15 OZ) Cans or 1 Package of Frozen Artichoke Hearts – defrosted (about 2 cups)
Sea salt and Freshly Ground White Pepper to taste
Add olive oil and butter into a sauté pan and melt together over medium heat. Add the garlic and cook stirring often for 2 minutes, watching carefully to make sure garlic does not burn. Add the tomatoes and wine and cook for a couple of minutes before adding the artichoke hearts. Cook and stir for about 2 or 3 minutes or until warmed through and then salt and pepper to taste.
