Artichoke maklouba with tomato mint salsa

Rinse and drain the wild rice. Place it in a pot, add water and pink salt, and cook over a medium flame for 20 minutes.

Meanwhile, peel the artichoke and simmer it in water over a low flame. Add a teaspoon of lemon juice to maintain its colour. Once done strain it and chop it, set aside.

To prepare the cherry tomato confit, arrange the tomatoes in a baking dish. Next, carefully pour olive oil into the dish, ensuring that it comes about halfway up the sides of the tomatoes.

After that, gently place the herbs and garlic among the tomatoes and season everything with salt and pepper.

You can also sprinkle some lemon zest on top for an extra zesty flavour. Bake the tomatoes at 160°C for 8 to 10 minutes until tender but not fully burst.

They should be soft but not falling apart. Once done, allow them to cool. You can enjoy them right away or store them in jars in the refrigerator for later.

Then, in a pan, caramelise the onion and garlic with olive oil. Add the diced bell pepper and the cooked artichoke, along with vegetable stock, tomato sauce, pink salt, crushed pepper, and seven spices. Let it simmer for 10 minutes, then finish with chopped mint.

Serve the dish with the cooked wild rice and garnish it with cherry tomato confit and mint leaves.

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