Roasted Tomatoes with Artichokes and Crispy Parmesan

Appetizers | Mexican cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Roasted Tomatoes with Artichokes and Crispy Parmesan

Ingredients

Parmesan Cheese - 3.5 oz
Yellow Cherry Tomatoes - 3 pieces
Sugar - a pinch
Mild Chili Spice - a pinch
Olive Oil - 3 tablespoons
Artichoke bottoms - 3.5 oz
Chopped Sage Leaves - 2 tablespoons
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Preheat the oven to 428°F and heat a skillet. Grate the Parmesan cheese and place six portions on parchment paper, spaced apart. Put in the oven for 5–6 minutes until the cheese is covered with a golden crispy crust. Remove from the oven and let cool.

Step 2

Cut the plum tomatoes in half and sprinkle with sugar and chili powder. Pour a little olive oil into the hot skillet and place the tomatoes cut side down. Sauté for 2–3 minutes, then flip and cook for another 1–2 minutes until the tomatoes are warmed through.

Step 3

Soak the artichoke hearts in olive oil, let the oil drain, then cut in half.

Step 4

Arrange the roasted tomatoes on serving plates along with the artichokes and add seasonings to taste. Top with freshly chopped parsley and place the crispy Parmesan on top.