For 4 servings

4 artichokes (large)

Dip

3 tomatoes
1 chalotte
1 clove of garlic
30g ketchup
30g olive oil
30g balsamic vinegar
Salt, pepper

Cut off the stem of the artichokes.

Cook the artichokes in boiling water until done. They are ready when you can easily pull out one leaf. This takes about 20 minutes.

Core the tomatoes and dice them finely. Finely dice a chalotte and mince the garlic.

Mix tomatoes, ketchup, chalots, garlic, salt, pepper, oil, balsamic and taste. You can vary the quantities depending on what you like.

Serve the dip with the artichokes.