Artichoke wedges with eggs and dried cherry tomatoes

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Artichoke wedges with eggs and dried cherry tomatoes

Cooking in mason jars is a creative technique that can really impress your customers: tasty recipes prepared in few minutes like this one with artichokes, eggs and dried cherry tomatoes.

Ingredients

200 g di Orogel Artichoke Wedges TantoCuore
1 organic egg
60 g ricotta cheese
2 dried cherry tomatoes
fresh basil
extra virgin olive oil
salt and pepper

Easy

Main Courses

Microwave

Method

Put the Artichoke Wedges TantoCuore, without thawing, in a jar suitable for microwave cooking. Add a little salt.
Cut the dried cherry tomatoes into thin strips and spread them over the artichokes.
Add some salt and pepper to the ricotta cheese, a drizzle of extra virgin olive oil and a few chopped leaves of fresh basil. Spread the ricotta over artichokes and create a sort of hole in the centre using a spoon.
Break the egg, let it drop into a bowl and then into the hole you created earlier.
Put the lid on the jar and microwave for 3 minutes at 750 Watts.

Cook with us!

Artichoke wedges with eggs and dried cherry tomatoes

Ingredients

Method

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