| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Alive &, Cooking |
4 |
servings |
INGREDIENTS
| 1 |
lg |
Can; (400g) artichoke |
|
|
; hearts |
| 1 |
|
Garlic cloves; finely chopped, up |
|
|
; to 2 |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Finely-chopped fresh basil |
|
|
Salt and pepper |
| 4 |
|
Tomatoes; halved |
| 3 |
ts |
Tomato puree |
| 4 |
|
Wholegrain rolls; halved |
INSTRUCTIONS
Preheat the grill. Drain the artichoke hearts thoroughly and cut each
one in half. Mix the garlic with the oil and brush on to a non-stick
baking sheet.
Sprinkle the artichokes with half the basil and a little salt and
pepper, and place on the baking sheet. Spread the halved tomatoes
with tomato puree and the remaining basil, and place on the baking
sheet.
Cook under the hot grill for a few minutes until they are beginning to
brown. Place one or two halved artichokes and a halved tomato on each
roll, then return to the grill to brown.
Leave to cool for a few minutes before serving.
If you like, you can put a slice of goat's cheese or soft blue cheese
on top of the roll before returning it to the grill.
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