Recipes
ARTICHOKES AND TOMATOES PROVENCALE
By Penny Rushton, RSHom, DNN specialist weight loss, detox and lifestyle management at The Hale Clinic
Jun 10, 2008 - 12:33:52 PM

Globe artichokes, probably more than any other food, support and cleanse the liver, they promote bile flow and lower cholesterol levels. They also contain inulin, which stimulates the growth of healthy bacteria in the gut.

Artichokes contain beta carotene, vitamin B3, folic acid, Vitamins C and K. They also contain calcium, magnesium, potassium, phosphorus and sodium.

During the winter months it is easiest to buy artichokes already char grilled and marinated in oil. Drain the oil thoroughly before using. (The oil may be used later in the recipe if desired.)

Tomatoes are rich in the antioxidant, lycopene, which is more available after cooking. It is not destroyed by canning or freezing.

This is a terrific dish when it comes to entertaining as it can be prepared in advance and does not spoil if kept waiting for late guests to arrive.

This crispy, tasty dish would compliment an earthy, vegetable puree, offset by a full flavoured pesto.

Serves 6

• 12 char grilled globe artichoke halves, drained of oil, then sliced
• 1 kilo large tomatoes or 1 x 400 g tin
• 1 tbsp. concentrated tomato puree
• 2 tbsp. rapeseed oil

For the persillade topping

• 3 slices wholemeal (or gluten free) bread, made into breadcrumbs
• 3 tbsp. parsley
• 3 large cloves garlic, pressed

1. Remove skins from fresh tomatoes and chop them roughly.

2. Heat a little oil in a non stick frying pan and cook tomatoes till well reduced to form a rough, thick puree. This can be frozen for use at a later date if necessary.

3. To prepare persillade topping, combine breadcrumbs well with parsley and garlic. Refrigerate or freeze until required.

4.To assemble the dish, smear an open oven proof dish with oil. Place tomatoes evenly across base of dish.

5. Cover evenly with sliced artichokes.

6. Cover evenly with persillade topping.

7. Drizzle remaining oil over persillade .

8. Bake in a moderate oven, 180 C, gas 4, for 35 – 40 minutes, or until topping is crisp and golden.

9. Garnish with extra freshly chopped parsley and serve very hot.

Penny Rushton DNN RSHom practices at the Hale Clinic.