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Ingredients
For the parmesan crisps
110g/4oz parmesan cheese, finely grated
For the tomatoes
3 tomatoes, cut in half
caster sugar, to dust
pinch of chilli powder
drizzle of olive oil
85g/3oz artichokes, from jar
2 tbsp flatleaf parsley, chopped
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Place the parmesan in six small piles onto a baking sheet, lined with Teflon,
ensuring that they are well spaced apart.
3. Bake in the oven for 5-6 minutes, or until crisp and golden.
4. Sprinkle each tomato half with sugar and a pinch of chilli powder.
5. Heat a little oil in a griddle pan and griddle the tomatoes for 2-3 minutes
on each side.
6. Transfer to a plate and spoon the artichokes on top. Sprinkle with parsley.
7. Remove the parmesan crisps from the oven and serve alongside the griddle
tomatoes. Serve. |
