Summary

Ingredients

• 600 g artichoke hearts, fresh or frozen
• 2 large beefsteak tomato (s)
• 4 tablespoon olive oil
• 1 glass white wine
• 1 tablespoon sugar
• 10 g coriander
• 1 sprig thyme
• 3 tablespoon parsley, chopped
• 2 cloves garlic)
• 10 olives, green, pitted
• salt and pepper
• 1 lemon (s), (juice)

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Instructions

1. Briefly put tomatoes in boiling water and then rinse with cold water.
2. Skin, remove seeds and cut into pieces.
3. Fry the artichokes in olive oil for a few minutes (toss).
4. In a large pan, caramelize the sugar with a little lukewarm water. Fry the tomato pieces in it for 5 minutes and deglaze with white wine.
5. Add the crushed garlic, coriander and herbs and season with salt and pepper.
6. Then add the artichokes, stir well, cover and simmer for about 20 minutes and then cover and allow to cool.
7. Before serving, sprinkle with the diced olives and drizzle with the lemon juice.