CookEat Recipe
Steamed Tomato and Artichoke with Mint
Gently steamed tomato is folded with warm artichoke hearts, chickpeas, parsley and natural yogurt. Mint and crisp pita complete the small plates.
Method
Steps
Step 1
Wash the tomatoes and cut into thick wedges. Place in a shallow heatproof dish in a covered steamer above the 500 ml boiling water, keeping the dish clear of the water and steam for 4–6 minutes until just softened. Drain excess liquid.
Step 2
Use canned artichoke hearts in water and canned chickpeas, weighed drained and rinsed. Quarter the artichokes and warm them with the chickpeas and olive oil in a pan over medium heat for 3–4 minutes.
Step 3
Wash and chop the parsley and mint. Fold the tomatoes and parsley with the warm artichokes and chickpeas. Let stand off the heat for 3 minutes, then fold in the yogurt.
Step 4
Split the pita and toast in a dry pan for 1–2 minutes per side, then cut into wedges. Divide the vegetable mixture among eight plates, scatter with mint and serve with the pita.
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