Recipe for Slow Cooked Artichokes Sweet Cherry Tomatoes Thyme and Basil 
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Yield:
4
Ingredients:
Amount Ingredient
4 med globe artichokes
olive oil
1 x salt and freshly ground black pepper
2 x cloves of garlic finely sliced
1 x handf fresh thyme leaves
1 x juice of 1/2 lemon
10 x ripe red cherry tomatoes
10 x ripe yellow cherry tomatoes
1 x handf fresh basil torn
Instructions:
Instructions: Just before you are ready to cook prepare the artichokes (qv globe artichokes) and cut into quarters.

Fry gently in a little olive oil in a thick bottomed pan with a good pinch of salt for about 4 to 5 minutes with the lid on.

Remove the lid and add half the garlic and half the thyme (which can be chopped to intensify the flavour). Allow the garlic to soften.

Squeeze in the lemon juice and continue to fry until the moisture has cooked away.

Remove from the heat white you wash and de stalk your tomatoes.

Put the tomatoes into a bowl with a little olive oil half the torn basil leaves a pinch of salt and pepper and the dried chilli.

Mix well then spread evenly in an earthen waretype dish.

Scatter the artichokes and remaining garlic in and among the tomato mixture. Sprinkle over the rest of the thyme and basil.

Season with salt and black pepper and drizzle with good olive oil.

Place in the oven for about 40 minutes at 180C/350F/gas 4. If you want to cook it faster you can but keep an eye on it.

Serves 4

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