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ARTICHOKE BOTTOMS WITH TOMATO
8 TERRA DELYSSA’s artichokes hearts
4 tomatoes
4 coffee spoon of TERRA DELYSSA’s tapenade
1 lettuce
4 nut green walnuts
chive
8 tbspoons TERRA DELYSSA’s extra virgin oil
salt, pepper
On each plate, to have the lettuce thin straps and to season of a soup spoon of lemon sauce. Deposit on lettuce the artichoke bottoms cut in 2 parts, surrounded of tomatos cut in districts. On each bottom, pour 1 coffee spoon of tapenade and decorate with a nut green walnut. Spread with olive oil, salt, pepper and chopped chive.
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