Pastrami with artichoke compote

Name: pastrami with artichoke compote
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 1 tin can artichoke bottoms net 185 g; 0,5 little Red pepper; 2 tablespoons olive oil; 1 teaspoon Red wine vinegar; 1 teaspoon Italian herbal oil; salt; pepper; 80 g wafer thin pastrami pack of approx. 120 g

A tasty recipe. The starter contains the following ingredients: meat, artichoke bottoms (185g net), red pepper, olive oil, red wine vinegar, Italian herb oil, salt, pepper and thinly sliced pastrami (pack of approx. 120 g).

Ingredients

Directions

Drain artichoke bottoms.
4 Cut artichoke bottoms into quarters.
Cut the rest of artichokes into small cubes.
Pepper, clean and cut into small cubes.
Mix together artichokes, paprika cubes, 1 tablespoon of oil and vinegar.
Season to taste with salt and pepper.
In another bowl, stir the herb oil and the rest of the oil together.
Place pieces of artichoke bottoms on the edge of the plate and fill each with 1/2 teaspoon of compote.
Place the rest of compote in the middle of the plate.
Place pastrami slices on them.
Spread the herb oil drop by drop..