Tender artichokes in tomato sauce are perfect in many ways. You can stuff the artichokes simply with breadcrumbs or with eggs or meat, if you want to add an extra protein to the dish.
They’re delicious if served warm, but they can be eaten at room temperature too. However you serve the, you’ll be sure to serve a tasty dish.
- 6 artichokes
- 400 g chopped tomatoes
- 2 cloves of garlic
- extra virgin olive oil
- 20 g tomato paste
- 30 g breadcrumbs
The first thing to do to serve the stuffed artichokes in tomato sauce is to clean the artichokes.
Cut the top of the artichokes, pull off the leaves and continue until you only have the light green leaves. Cut the artichokes into half and remove the center using a knife. They must be kept intact, but perfectly cleaned inside.
As you clean all the artichokes, drop them into some lemon water in order to prevent the discoloration.
In a pan, add the garlic and some extra virgin olive oil and cook for a minute until the garlic is fragrant. Add the chopped tomato and salt and pepper to taste. Cook for about ten minutes.
Add breadcrumbs and basil. Add the filling inside the artichokes and season with salt, pepper and oil.
Cook the stuffed artichoke in a pan with some extra virgin olive oil. Add some water and tomato paste and cook for 10 minutes until the chokes are fork tender and the sauce has thickened. Serve warm.
Store the stuffed artichokes in tomato sauce for up to 2 days in an airtight container. Heat them again before serving.
Add meat or eggs to the filling to enrich the dish.