When you get a rare opportunity to buy the small violet artichoke with the stalk, do it…
Remove the outer leaves and slice the top of the rest of the leaves. cut stalk, but leave 5-7 cm. sit on. Cut artichoke lengthwise and remove the small fiber who sits in the middle, use a spoon.
The small artichoke is now ready for cooking.
Baked violet artichoke with small tomatoes, garlic and thyme.
8 violet artichokes
20 small cherry tomatoes with stem
1 whole fresh garlic
10 sprigs of thyme
½ dl. olive oil
3 tbsp. cider vinegar
Sea salt and freshly ground pepper
Clean artichokes so that only the bottom and the innermost leaves on (see above)
Cut the artichokes and remove the fibers with a spoon.
Add half the artichokes into a bowl with the cut surface facing up.
Cut garlic into coarse pieces, rinse the tomatoes and thyme in cold water.
Add the garlic, tomatoes, thyme, oil, vinegar, salt and pepper over the artichokes, so they all get marinated
Put the artichokes in the oven and bake for 25-30 minutes at 140-150 degrees, stir around in the artichokes while they bake, so they keep juicy and does not become dry, while they baking
Take the artichokes out of the oven and serve them as an accompaniment to fried fish, poultry or light meats or as a starter with good bread
The artichokes can also be used cold in salads .