Artichoke hearts with tomato-balsam vinaigrette
DIFFICULTY
easy
easy
RATING
COOK TIME
15 mins
15 mins
TOTAL TIME
15 mins
15 mins
Ingredients
Servings:
4
- 7-10 Tbsp 12 (2 cans of 425ml)
- 7-10 Tbsp Artichoke Hearts
- 1 Pot of basil
- 250 g Tomatoes
- 3 TABLESPOONS Balsamic Vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 6 TABLESPOONS Olive oil
Directions
- 1
Drain the artichoke hearts and cut in half. Cut basil into fine strips, except for a few leaves for garnishing. Wash and clean the tomatoes and cut them into small cubes.
- 2
Season vinegar with salt and pepper, stir in 2 tablespoons of water, add oil and carefully fold in the diced tomatoes and basil strips. Sprinkle the artichoke hearts with the vinaigrette and let it soak through a little.
- 3
Serve artichoke hearts garnished with basil leaves.
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