1 can (14 oz/398 ml) water-packed artichoke hearts, drained and halved
2 cups (280 g) cherry tomatoes
1 tbsp (15 ml) maple syrup
1 tsp (5 ml) harissa paste
Preparation
In a skillet over medium-high heat, brown the shallots and garlic in the oil. Add the artichokes and cook for 2 minutes. Add the remaining ingredients and continue cooking for 5 minutes or until the tomatoes soften and burst. Season with salt and pepper. Keep warm.
Description
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