Tomato And Artichoke Brunch
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This tomato and artichoke brunch recipe was inspired by a glut of fresh, ripe tomatoes and the arrival of a jar of pickled artichokes from Suma, our wholesaler. It's so quick to make and it's absolutely delicious. |
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Ingredients
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Serves 2
- 200g ripe tomatoes (fresh)
- 75g artichoke hearts (from a tin or jar)
- 10 olives
- 1 tsp olive oil
- sprig of basil
- toast
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Method
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- Wash the tomatoes and cut them in half or quarters, depending on their size.
- Pour the oil in the pan and use a kitchen tissue to wipe across the base. Heat the pan gently.
- Add the tomatoes when the oil it hot. Stir well and then cover. Cook for 5 minutes, stirring regularly.
- When the tomatoes are soft and losing their juices, add the artichoke hearts. Mix well and cook for a further 2 minutes.
- Serve on toast, sprinkled with the olives and fresh basil.
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Time From Cupboard-To-Table
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10 minutes. |
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Notes & Variations on
Tomato And Artichoke Brunch
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Add a fried egg to a second piece of toast, if you want more protein.
Instead of olives, you could use caper berries, for a tangier taste.
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