Baked potatoes and artichokes with tomatoes and black olives

Ingredients

• 6 to 8 medium-sized, firm, earthy-flavored apples (Agria, Bintje)
• 6 to 8 elongated globe artichoke violets
• 6 to 10 elongated tomatoes
• 4 to 10 Nice black olives
• 4 tablespoons of olive oil
• 2 to 3 cloves of garlic
• A handful of fresh parsley
• white or black peppercorns, freshly ground
• Large sea salt

Preheat the oven to 200 °C.

Peel the apples, cut them into 1.5 cm cubes, and dry them.

Gently brown them on all sides in a generous amount of olive oil.

Salt, pepper, and place them in an oven-safe dish and bake.

Remove the tough outer leaves from the globe artichoke to reveal the hearts, and finely chop them.

Heat them in a frying pan until lightly browned, adding a little oil if needed, then season with salt, pepper, and chopped garlic.

Pour une bake, pour each apple, place the filling in the center and bake in the oven for about 15 minutes.

Dice the tomatoes, chill them, peel them, remove the seeds, and cut them into strips. Pit and quarter a handful of olives. Chop the parsley.

Combine everything with the vegetables and let it rest in the turned-off oven for 5 minutes.