Artichoke bottoms with goat cheese

Ingredients for 4 servings:

• 2 cans of artichokes (bottoms)
• ½ vegetable onion(s)
• 50 g smoked bacon
• 1 tbsp oil
• Salt and pepper, white
• 2 m.-large tomato(s)
• 3 sprigs of parsley
• 1 tsp thyme, dried, or 3 sprigs fresh
• 3 tbsp black olives, pitted
• 100 g goat’s cheese
• 75 g crème fraîche
• Salad, for garnishing

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Finely dice the onion and bacon and sauté in oil for 10 minutes. Season with salt and pepper. Quarter the tomatoes, remove the seeds, and finely dice them. Wash and pick the herbs. Roughly chop the olives. Add the olives, tomatoes, and thyme to the onions and bacon and sauté for another 5 minutes. Season to taste and stir in the parsley. Mix the goat cheese and crème fraîche until smooth and season with pepper. Place the artichoke bottoms in a shallow baking dish or on a baking sheet lined with baking paper. Fill with 2/3 of the tomato and onion mixture. Then spread the cheese cream and finally the remaining tomato and onion mixture on top. Bake in a preheated oven (175°C fan/convection oven) for 10-15 minutes. Serve with baguette.