I love artichokes with mint very much. Usually in my area (Venice) it is customary to cook them with garlic and parsley. A perfect match but today, to vary, I propose the fresh and fragrant version with mint.

1 stick of seitan
1 fresh spring onion
4 medium sized artichokes
1 handful of mint leaves
1 branch of fresh rosemary
320 gr of basmati rice
4 cardamom seeds
1 lemon
extra virgin olive oil, salt, pepper

Note on seitan.
If you want to prepare it at home here you can find all the instructions to do it. It is a lot of fun to try seitan and once in a lifetime, if you are used to consuming it, I suggest you do it. It helps to understand how much waste of raw material its production entails, all the more reason to use it sparingly, and not only for the significant quantity of gluten :)

Clean the artichokes, remove all the hardest leaves until you get the light green heart. Check the tips, cut them in 4 lengthwise and put them in a ceramic or glass bowl full of water, where you will have put the lemon cut in 4.

Cut the seitan and the spring onion into thin strips. Put them in a wok-like pot together with 4 tablespoons of extra virgin olive oil and rosemary. Brown them for 5 minutes on high heat. Then add the drained artichokes, mix well, salt slightly and put the lid on. Cook over low heat for 20 ', checking occasionally that it does not burn. If it is too dry, add a few tablespoons of hot water.

Cook the rice with rice proportion: water = 1: 2. Lightly salt the water, add 1 tablespoon of extra virgin olive oil and cardamom seeds.

Chop the mint coarsely. When the seitan with the artichokes is ready, add the mint, a drizzle of oil and a grated black pepper.

Serve hot or at room temperature.