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.