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Slow roasted tomatoes with prosciutto & griddled artichokes


  • Preheat oven to 180°C fan forced (200°C normal). 
  • Gently toss the tomatoes with seasonings, the thyme and a little oil spray. Then cook in the oven until they just begin to collapse. 
  • At the same time, cook the artichokes on a lightly oiled, preheated ridged grill (or BBQ) until well marked all over.
  • Then dress the watercress with a little oil and balsamic to taste.
  • To serve, arrange the prosciutto on individual plates and layer with the watercress, roasted tomatoes and artichokes, finishing with the baby herbs and a sprinkling of fresh oil and balsamic.


  • 8 Roma tomatoes, cored & halved
  • sea salt & freshly ground pepper
  • 2 tbsp chopped fresh thyme
  • olive oil spray
  • 1 small jar artichokes preserved in olive oil, halved
  • a good handful of baby watercress
  • olive oil
  • balsamic vinegar
  • prosciutto slices
  • a handful of fresh baby herbs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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