Artichoke hearts salad with herbs

Ingredients for 4 servings:

• 600 g artichoke hearts, fresh or frozen
• 2 large beefsteak tomatoes
• 4 tbsp olive oil
• 1 jar white wine
• 1 tbsp sugar
• 10 g coriander
• 1 sprig(s) of thyme
• 3 tbsp parsley, chopped
• 2 garlic cloves
• 10 green pitted olives
• salt and pepper
• 1 lemon(s) , (juice)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

can be made from fresh or frozen artichokes

Briefly place the tomatoes in boiling water, then drain well and rinse in cold water. Remove the skins and seeds, and cut into pieces. Fry the artichokes in olive oil for a few minutes (swirling). In a large pan, caramelize the sugar with a little lukewarm water. Fry the tomato pieces for 5 minutes and deglaze with white wine. Add the crushed garlic, coriander, and herbs, and season with salt and pepper. Then add the artichokes, stir well, and simmer covered for about 20 minutes. Then let cool. Sprinkle with the diced olives and drizzle with lemon juice before serving.