Ingredients
- 4 round Romanesco artichokes
- 400g canned yellow datterini tomatoes
- 200g canned whole peeled tomatoes
- 3 cloves of red garlic
- 1 medium leek
- salt, to taste
- extra virgin olive oil
- sunflower oil, for frying, as needed (approx. 1.5 litres)
Directions
Step 1
Clean the artichokes removing the toughest leaves and place in water with some lemon juice. Insert a skewer into the stem of an artichoke and fry upside down in a saucepan at least 20 cm tall filled with very hot sunflower oil for 4 minutes, remove and set aside. Repeat for all the artichokes.
Step 2
Place the yellow datterini tomatoes with salt, extra virgin olive oil, garlic and finely chopped leek in a frying pan, leave to cook for 10 minutes, pass through a sieve and then blend with some extra virgin olive oil.
Step 3
Heat the whole peeled tomatoes briefly and chop.
Step 4
Pour the blended yellow tomatoes on the base of each serving plate, place the artichoke on top and then spoon the peeled tomatoes in the centre of the artichoke.
