Fried artichokes with chickpeas, roasted tomatoes and mascarpone

Name: Fried artichokes with chickpeas, roasted tomatoes and mascarpone
Prep time: 30 min
Total time: 30 min
Yield: Serves 4
Ingredients: 500g cherry tomatoes; 4 tbsp olive oil; 400g tins artichokes in water, drained; 4 garlic cloves, crushed; Finely grated zest and juice 1 lemon; 1 red onion, chopped; 1 tsp ground cumin; 200g mascarpone; 2 x 400g tins chickpeas, drained; Handful parsley, finely chopped; 1 tsp chilli flakes

Portion size: Serves 4
Hands-on time 30 min
Difficulty: easy

Gluten-free

Vegetarian

Recipe by: Melissa Thompson

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“This is a fresh, celebratory centrepiece that is perfect scooped up with slices of fresh bread. Tinned artichokes are available from larger supermarkets and are a brilliant, cost-effective way of cooking with them. Serve with some herby roast potatoes for a true Easter Sunday feeling.” food writer, Melissa Thompson

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Ingredients

500g cherry tomatoes
4 tbsp olive oil
400g tins artichokes in water, drained
4 garlic cloves, crushed
Finely grated zest and juice 1 lemon
1 red onion, chopped
1 tsp ground cumin
200g mascarpone
2 x 400g tins chickpeas, drained
Handful parsley, finely chopped
1 tsp chilli flakes

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Method

Heat the oven to 140°C fan/gas 3. Put the tomatoes on a baking tray in a single layer and drizzle over 1 tbsp olive oil. Season with a pinch of salt and 1 tsp freshly ground black pepper and roast for 15 minutes.
Meanwhile, dry the drained artichokes on kitchen paper. Heat 2 tbsp olive oil in a frying pan over a medium-high heat. Add the artichokes and cook for 8 minutes, turning occasionally, until golden and slightly crisp.
Mix 1 of the garlic cloves and the lemon zest into the mascarpone and season, then set aside.
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In a large bowl, combine 1 of the garlic cloves with the lemon juice, top up with an equal amount of olive oil then season with salt and pepper. Tip the fried artichokes into the bowl, toss to coat, then set aside.
When the tomatoes have had 15 minutes, add the red onion and the rest of the garlic to them, then return to the oven for 5 minutes more. Stir in the cumin and chickpeas and cook for a final 5 minutes.
Spread the mascarpone on the base of a serving platter, ensuring there’s a well in the centre. Spoon the chickpea and tomato mixture into the well, then pile the artichokes on top, ensuring all the dressing is drizzled over. Finish with the parsley and chilli flakes.