VegBox Recipes

Tomato And Artichoke Brunch

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.


Serves 2

  • 200g ripe tomatoes (fresh)
  • 75g artichoke hearts (from a tin or jar)
  • 10 olives
  • 1 tsp olive oil
  • sprig of basil
  • toast


  1. Wash the tomatoes and cut them in half or quarters, depending on their size.

  2. Pour the oil in the pan and use a kitchen tissue to wipe across the base. Heat the pan gently.

  3. Add the tomatoes when the oil it hot. Stir well and then cover. Cook for 5 minutes, stirring regularly.

  4. When the tomatoes are soft and losing their juices, add the artichoke hearts. Mix well and cook for a further 2 minutes.

  5. Serve on toast, sprinkled with the olives and fresh basil.


Time From Cupboard-To-Table

10 minutes.

Notes & Variations on Tomato And Artichoke Brunch

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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