Go Back
Print
Artichokes, Sweet Cherry Tomatoes, Thyme and Basil
Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 20 mins
 
Course: Vegetable Side or Main Dish
Cuisine: British
Servings: 4 Servings
Ingredients
  • 4 medium to large globe artichokes
  • Olive oil
  • Sea salt and freshly-ground pepper
  • 2 cloves of garlic sliced thin
  • A handful of fresh thyme leaves
  • A handful of fresh basil leaves torn
  • Juice of 1/2 lemon and more for the soaking water for the artichoke hearts
  • 20 ripe cherry or grape tomatoes
  • 1 small dried red chili or to taste
Instructions
  1. Preheat oven to 350 degrees F.
  2. Peel and prepare artichoke hearts. Quarter them and put them in a bowl of water with lemon juice to keep the artichokes from discoloring.
  3. Add olive oil to a saucepan and sauté artichoke hearts for about 5 minutes with the lid on your pan. Add one half of the garlic, half the thyme and a generous pinch of salt to the pan. Cook (with the lid off the pan) until the garlic softens. Add the lemon juice to the pan and cook until the liquid in the pan has cooked away. Remove from the heat.
  4. Wash and dry the tomatoes. Put in a bowl with some olive oil, salt and pepper, dried chili, and one half of the torn basil. Mix these ingredients well so that the oil coats the tomatoes. Pour the tomatoes into a baking dish and spread them out evenly.
  5. Add the artichoke heart quarters to the tomatoes in the baking dish along with the remaining garlic. Sprinkle the remaining thyme and basil over the dish, season with salt and pepper and drizzle with olive oil.
  6. Bake at 350 degrees F. for 40 minutes.
Recipe Notes

I served this with Israeli couscous.