- Serves: 2-4
- Cook Time: 30 minutes
- Prep Time: 10 minutes
- Effort: medium
- 1 artichoke, prepped outer leaves removed and the remaining artichoke trimmed so you only use the heart, keep the choke intact along with the smaller more tender leaves until after the initial cooking
- 1 small aubergines, cut into small cubes
- olive oil, for frying
- 4-6 cloves garlic, crushed
- 1 red peppers, diced
- 2 plum tomatoes, seeds removed and reserved, flesh diced
- 1/2 courgettes, diced
- 1 handfuls basil, finely chopped including the stalks
- parmesan, to garnish, optional
1. Cook the artichoke for 20-25 minutes in boiling water.
2. Meanwhile make the ratatouille fry the aubergine in a hot pan in batches with lots of olive oil and half a garlic clove in each batch. Once the batches are cooked drain them in a sieve.
3. Cook the peppers and tomatoes in the same pan with a little more olive oil. Once softened drain with the aubergine.
4. Remove the artichoke from the water once it is cooked and allow to cool for a minute.
5. Add more oil to the pan and fry the courgette. Fry quickly so that they just heat through, with half a crushed garlic clove added to the pan. Once cooked remove and drain.
6. Add the tomato seeds and basil to the pan with some salt and pepper. Heat through and add all the drained vegetables back to the pan. Mix these thoroughly together and heat through. Taste the mixture and adjust the seasoning if necessary.
7. Remove the heart from the artichoke with a spoon, making sure that you remove all the little hairs. You will be left with a shallow bowl shape. Place the artichoke on a plate and fill the hollow part with a mound of the ratatouille.
8. Dot a little ratatouille round the outside of the artichoke and drizzle the plate with olive oil. Generously grate some parmesan all over the top. Serve immediately.
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