Artichokes in tomato sauce, baked

Ingredients for 3 servings:

• 480 g artichoke(s), from the can (drained weight)
• 400 g tomatoes, chunky, from the can
• 2 m.-large shallot(s), finely chopped
• 3 cloves garlic, very finely chopped
• 2 tbsp vinegar (sherry vinegar)
• 60 ml sherry, dry or medium
• 80 ml olive oil
• 5 tbsp herbs (basil, marjoram, oregano, parsley, thyme), finely chopped
• 1 pinch(s) of sugar
• 1 tsp cayenne pepper
• Black pepper, freshly ground
• Salt
• 9 slices of cheese from La Mancha, Manchego

Instructions

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

delicious tapas

Heat about 2 tablespoons of olive oil in a pan and add the shallots, frying them for a while. Add the garlic and fry over low heat until translucent. Add the tomatoes and simmer in the pan over low heat for about 10 minutes. Mix the sherry vinegar and sherry, then slowly add the remaining olive oil while stirring. Then stir into the tomato sauce and let it all simmer for a bit. Season well with the spices, remove from the heat, add the herbs, stir in, and let cool. Drain the artichokes, halve them, and arrange them in shallow, ovenproof dishes. Pour the cold tomato sauce over them and let marinate in the refrigerator for 2-3 hours. Place the cheese on top of the artichoke/tomato sauce and bake in the oven over high heat until the cheese is golden brown. Serve with hearty farmhouse bread and a nice red wine.