Gabriela Morales

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Recipe of Baked Artichoke with Tomato Sauce

Baked Artichoke with Tomato Sauce

25 mins
1h 30 mins
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For lovers of artichokes, prepare these delicious baked artichokes accompanied by a rustic sauce of natural tomato and with a rich combination of Parmesan and Manchego cheese au gratin. It will be the perfect entree!
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2 portions
  • 2 artichoke
  • 1/4 cups butter, cut into small cubes
  • 1 yellow lemon
  • to taste salt and pepper
  • 1 tablespoon olive oil, for the sauce
  • 1 tablespoon garlic, finely chopped, for the sauce
  • 1/2 cups onion, finely chopped, for the sauce
  • 2 cups tomtato, poached and cut into small cubes for sauce
  • 1/2 cups mashed tomatoes, for the sauce
  • 1/2 cups Red wine, for the sauce
  • 1 tablespoon oregano, for the sauce
  • 1 cup parmesan cheese, finely grated
  • 1 cup manchego cheese, finely grated


Preheat the oven to 180 °C. ( 356°F)
To clean the artichokes, with the help of a knife cut the top of each without reaching half. Cut the tips of the leaves with scissors and remove the smaller leaves from the bottom. Peel the stems and cut the bottom.
Slightly open the artichokes and add butter cubes, squeeze the yellow lemon, season with salt and pepper. Wrap with aluminum foil and bake for 50 minutes.
Meanwhile, heat a pan over medium heat with the olive oil, cook the garlic and onion until bright, add the tomato and cook 10 minutes. Add the tomato puree and the red wine, let reduce and season with the oregano, salt and pepper.
Serve the tomato sauce between the leaves of the baked artichokes, add the cheeses and return to the oven without covering for 10 more minutes. Remove from the oven and serve immediately.


Serve artichokes fresh from the oven, and accompany with white wine.


Remove the hairs from the heart, as they are not eaten, and they are very fibrous and can cause you to choke.

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