Baked Artichoke and Vegetable

This baked artichoke recipe with some vegetables and coriander matches perfect with anything; use it as an antipasti or serve with meat and fish as a main dish.

Ingredients

  • 10 artichokes
  • 3 potatoes
  • 2 carrots
  • 3 tomatoes
  • 1 onion
  • 5 ounces (150g) green pea
  • 1 1/2 ounce coriander
  • Coriander powder to taste
  • 1/4 cup lemon juice
  • 1/2 cup (100ml) olive oil
  • 1 1/2 cup (300ml) oil
  • 5 cloves garlics
  • 1/2 cup (100ml) water
  • 1 tbsp AJI-NO-MOTO® (MSG)
  • 1 tbsp AJI-SHIO® flavoured black pepper spice

Directions

  1. Wash and clean artichokes and fry with oil.

  2. Cut potato, carrot & onion into small cubes.

  3. In a pan, fry potato, carrot, onion & green pea with olive oil.

     

  4. Season with salt, AJI-NO-MOTO® and AJI-SHIO® flavoured black pepper.

  5. Add coriander and set aside.

  6. Add tomato slices on a baking tray.

  7. Mix water, lemon juice and olive oil, and the evenly pour on tomato slices.

  8. Place artichokes with filling on top and cover with aluminium foil, and bake 220°C/430℉ for 20 minutes.

  9. Remove cover & bake 220°C/430℉ for another 10 minutes and garnish with coriander.

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