Ingredients:
2 pounds/900g Jerusalem artichokes
or
2 packages (9-ounce/250g each) frozen hearts
1 medium onion, finely chopped
1 clove garlic, halved
3 Tbs. olive oil
3 tomatoes, peeled and chopped
2 Tbs. tomato concentrate
2 Tbs. finely chopped parsley
Salt and pepper
Juice of 1/2 lemon
or
2 packages (9-ounce/250g each) frozen hearts
1 medium onion, finely chopped
1 clove garlic, halved
3 Tbs. olive oil
3 tomatoes, peeled and chopped
2 Tbs. tomato concentrate
2 Tbs. finely chopped parsley
Salt and pepper
Juice of 1/2 lemon
Recipe:
1. Wash and peel the fresh artichokes or defrost the frozen hearts.
2. Fry the onion and garlic in olive oil until soft.
3. Add the artichokes and roll them in the oil.
4. Add the tomatoes, the tomato concentrate, parsley, seasoning and lemon juice.
5. Stir well and cover with water.
6. Simmer gently for 1/2 an hour, or until the artichokes are tender and the sauce is rich.
2. Fry the onion and garlic in olive oil until soft.
3. Add the artichokes and roll them in the oil.
4. Add the tomatoes, the tomato concentrate, parsley, seasoning and lemon juice.
5. Stir well and cover with water.
6. Simmer gently for 1/2 an hour, or until the artichokes are tender and the sauce is rich.
Serves:
6
Notes:
Serving suggestion:
Serve as an appetizer, as a light meal with Flourless Bread or as an accompaniment to any meat dish.
Fat content:
Each serving has about 6g of mainly monounsaturated fat.