Braised baby artichokes with cherry tomatoes and Moroccan olives
Click here to view a large-size version of this picture.
Credit goes to Michael at Herbivoracious for the idea. You can view his recipe here. A few minor tweaks were made, such as the substitution of pitted Moroccan olives for the fennel and lemon thyme instead of the rosemary.
It’s seriously good. Cherry tomatoes are transformed into morsels of luscious sweetness, enrobed in a lemon-scented olive oil bath, along with tender baby artichokes and gently spiced olives. The best part — there’s leftovers, enough to go with some pasta for a light lunch tomorrow.