Fried Tomatoes with Artichokes and Crispy Parmesan
4 servings
30 minutes
This exquisite recipe combines the rich flavors of Mexican cuisine. Roasted tomatoes soaked in sugar and chili powder acquire a caramelized sweetness with a hint of spiciness, while artichokes add a soft texture and refined bitterness. Crispy parmesan is the finishing touch that creates contrast between the tender vegetables and the rich cheese flavor. The dish is perfect as a standalone appetizer or as a side to meat and fish dishes. Inspired by the traditions of Mexican gastronomy, this recipe conveys the spirit of warm evenings and friendly gatherings, turning simple ingredients into a true culinary masterpiece.
1
Preheat the oven to 220 degrees and heat the pan. Grate the parmesan and place six portions on parchment, spaced apart. Bake in the oven for 5-6 minutes until the cheese is covered with a golden crispy crust. Remove from the oven and let cool.
- Parmesan (Parmigiano Reggiano): 100 g
2
Cut the plum tomatoes in half and sprinkle with sugar and chili powder. Pour a little olive oil into a hot pan and place the tomatoes cut side down. Sauté for 2-3 minutes, then flip and cook for another 1-2 minutes until the tomatoes are heated through.
- Plum tomatoes: 3 pieces
- Sugar: pinch
- Chili powder: pinch
- Olive oil: 3 tablespoons
3
Soak the artichoke hearts in olive oil, let the oil drain, then cut them in half.
- Olive oil: 3 tablespoons
- Artichokes: 100 g
4
Arrange the roasted tomatoes on serving plates with artichokes and add seasonings to taste. Top with freshly chopped parsley and add crispy parmesan.
- Chopped parsley: 2 tablespoons
- Parmesan (Parmigiano Reggiano): 100 g
- Salt: to taste
- Ground black pepper: to taste
