Baked Artichoke Hearts with Rataouille Salad Sauce

Mix the juice of one lemon with 1/2 liter of cold water. Cut stems of artichoke hearts to 3 cm and peel.

Cut artichoke top into small pieces, remove outer leaves. Immediately place in lemon water.

For the salad dressing, finely dice the onions, quarter the peppers, remove the seeds. Finely dice 2 red peppers, set aside.

Leftovers. Cut peppers into larger cubes. From the zucchini u. Melanzani thinly slice the skin lengthwise and cut into thick cubes. Roughly chop rosemary and thyme. Parsley leaves chop finely.

3. finely grind the coarsely diced peppers in a tall container and pass through a fine sieve into a saucepan. Boil until reduced by half. Sauté the onion in 20 ml olive oil, add the bell bell pepper, zucchini, rosemary and thyme and cook at high temperature for 2 minutes. Sauté. Add the tomato and bell pepper sauce, simmer for 2 minutes, season with salt, bell pepper and parsley.

Set aside.

4. Place 6 artichoke hearts, stem end up, and garlic bulb in a large frying pan. Leftovers. Add olive oil and heat. Cover with aluminum foil u. Weigh down with a frying pan so that the leaves fan out like a flower. Bake at low temperature for 15 minutes until golden brown. Then turn to the other side and cook for another 5 minutes. Season with salt, pepper and drain on a paper towel. The rest of the ar

Related Recipes:

Tuna with Olives, Artichoke Hearts and Hay PotatoesThe whole goes quite quickly if prepared at the beginning. Tuna slice rinse, dry and soak 1 hr in a dash of... Artichoke Hearts with Broad Beans – Baklali EnginarA bean recipe for every taste: Remove the outer leaves and stamens from the artichoke hearts. Rub with salt... Chocolate Apple HeartsFor the chocolate apple hearts, first melt the chocolate over a water bath. Peel and core the apples and cut... Cream of Bell Pepper SoupFor the cream of bell pepper soup, peel and finely dice the onion. Remove the seeds from the peppers and chop... Pickled Anchoviesoil for 2 min, season with salt, season with pepper and cool in the frying pan. Put the anchovies in a sieve... Rack of Lamb with Spring Vegetables and Herb PolentaHeat 6 tbsp olive oil and water, add the bouillon cube and the chopped parsley. Let it boil, add the polenta... Kirschplotzer200 g breadcrumbs 125 g light butter 125 g sugar 125 g hazelnuts, grated 5 eggs 20 ml cherry brandy 375 ml... Greek Salad with Feta CheeseClean the peppers, cut them into six parts. Cut the feta cheese into cubes. Peel the onions and cut into fine... Zucchini with Two Kinds of FillingFor the zucchini with two fillings, wash the zucchini, cut in half and hollow out, leaving a rim about 0.5 cm... Fillet of Saddle of Lamb with Rosemary JusChop the parsley finely, it should give about three tablespoons (for the mixture 2 bunches). Pluck the...