15 min
Prep time
10 min
Cook time
4
Servings
Medium
Difficulty
25 min
Total time
Ingredients
Instructions
-
1
Poach the artichoke bottoms for 5 minutes, then drain them.
-
2
In a sauté pan, heat the oil and sauté the finely sliced shallots, quartered tomatoes, and diced eggplants.
-
3
After 5 minutes, add the thinly sliced chili pepper, garlic, quartered lemon, salt, and pepper.
-
4
Cut the artichokes into quarters, add them to the preparation along with the cumin, and cook for another 5 minutes.
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5
Cook the escalopes without fat for 1 minute on each side, season with salt and pepper.
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6
Serve with the eggplant preparation.
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