Baked Artichoke and Vegetable with Umami
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.
- 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
Wash and clean artichokes and fry with oil.
Cut potato, carrot & onion into small cubes.
In a pan, fry potato, carrot, onion & green pea with olive oil.
Season with salt, AJI-NO-MOTO® and AJI-SHIO® flavoured black pepper.
Add coriander and set aside.
Add tomato slices on a baking tray.
Mix water, lemon juice and olive oil, and the evenly pour on tomato slices.
Place artichokes with filling on top and cover with aluminium foil, and bake 220°C/430℉ for 20 minutes.
Remove cover & bake 220°C/430℉ for another 10 minutes and garnish with coriander.