Artichokes in Tomato Sauce, Baked
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 480 g artichoke (s), canned (drained weiht)
- 400 g tomato (s), chunky, from the can
- 2 shallot (s), finely chopped
- 3 cloves garlic, very finely chopped
- 2 tablespoon vinegar, (sherry vinegar)
- 60 ml sherry, dry or medium
- 80 ml olive oil
- 5 tablespoon herbs (basil, marjoram, oregano, parsley, thyme), finely chopped
- 1 pinch (s) sugar
- 1 teaspoon cayenne pepper
- Pepper, black, freshly ground
- salt
- 9 slices cheese from La Mancha, Manchego
Print Recipe
Pin Recipe Instructions
- Heat about 2 tablespoons of the olive oil in a pan and add the shallots, leave out a little. Add the garlic and fry until translucent over low heat.
- Add tomatoes and simmer in the pan over a low heat for about 10 minutes. Mix the sherry vinegar and sherry, slowly add the remaining olive oil while stirring. Then stir into the tomato sauce and let it simmer a little. Season well with the spices, remove from heat, add the herbs, stir in and let cool.
- Drain the artichokes, cut in half and arrange in flat, fire-proof molds. Pour the cold tomato sauce over them, leave to marinate in the refrigerator for 2-3 hours.
- Place the cheese on the artichoke / tomato sauce and bake in the oven over high heat until the cheese is golden brown.
- A hearty farmer`s bread and a nice red wine go well with it.
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