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Tempeh with Artichokes and Stewed onions

15 min
Medium
Back to recipes

Tempeh with Artichokes and Stewed onions

15 min
Medium
Ingredients (4 people)
  • Extra Virgin Olive (EVO) Oil as required
  • Fresh artichokes 4
  • Pepper to taste
  • Salt to taste
  • Tempeh fresco 14 oz
  • Yellow onion 1
Preparation

Julienne the onion (not too thin) and let it simmer with EVO oil in a pan. Add stick-cut tempeh and sauté, then add previously drained Pomì chopped tomatoes and cook.
Cut the fresh artichokes in very fine julienne and place them in the fridge in a bowl with water and lemon juice.
When the tempeh is ready, season to taste and serve in a soup plate. Carefully drain the cut artichokes and lay them on the tempeh, add a little EVO oil and enjoy the dish.

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