Artichokes with caramelized tomato sauce

Artichoke hearts taste best when they’re cooked, but you don’t need to cook the whole artichoke along with the heart. You only need to separate the heart from a raw artichoke which you can then steam!

First you need topeel off  layers of external leaves from the artichoke until exposing the inner furry heart then remove the choke and rub the exposed areas ( heart) with lemon.


4 artichoke hearts
3  medium tomatoes
2 tbs sugar
1 tbs cinnamon powder
pinch of salt
1 tbs olive oil


  • First, steam the artichoke hearts for 15 min.
  • In a sauce pan, spray the olive oil and add the tomato juice… Season and cook it for 10 min.
  • Add sugar and cinnamon to the sauce to caramelize it and cook it for another 5 min.
  • When it’s ready, fill the artickokes with the caramelized tomato sauce ! Feel free to add some almond powder on top of it.

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