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Amy Gray-Hughes
Artichoke hearts on tomato bread
A nice Mediterranean recipe. The vegetarian appetizer contains the following ingredients: garlic, lemon (scented), basil ((15 g), only the leaves), artichoke hearts ((400 g), in four), extra virgin olive oil, ciabatta ((bread), in 4 equal pieces) and Tasty Tom tomatoes (halved).
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Ingredients
Directions
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Cut 1 clove of garlic into wafer-thin slices. Grate the yellow skin of the lemon and squeeze out the fruit. Tear the basil into small pieces. Spoon the artichoke hearts with the garlic, lemon zest and basil. Add the lemon juice, 3 tbsp oil and salt and pepper to taste. Let marinate for 1 hour.
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Preheat the oven to 200 ° C. Halve the ciabatta. Drizzle with the rest of the oil and bake for 6 minutes in the oven. Halve the second garlic clove and rub the warm bread with the cutting edge. Remove the seed lists from the tomatoes and rub the flesh over the bread. Divide the artichoke hearts about it. Serve immediately.
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Nutrition
200Calories
Sodium0% DV2.355mg
Fat20% DV13g
Protein6% DV3g
Carbs6% DV17g
Fiber60% DV15g
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