×
Tempeh with Artichokes and Stewed onions

Medium

Tempeh with Artichokes and Stewed onions

15
min

Tempeh with Artichokes and Stewed onions

Difficulty: Medium

Preparation time: 15 min

Doses (4 people)

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

For this recipe we used:

Chopped Tomatoes
14,10 oz

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.