Artichoke Bread Topping
A quick, simple lunch or snack.
Serving 1
2 large, tasty tomatoes, quartered
1 clove garlic, chopped
handful pinenuts
salt and pepper
200g tinned artichoke hearts, halved
1 tbls olive oil
chilli
Toss everything except the pinenuts into an ovenproof dish and bake on your oven's highest light for 5-10 minutes.
Sprinkle the pinenuts on top and bake for 5 more minutes til all are browning, but not burnt.
Serve on hot, crusty bread or toast.