1 14 oz (400 g) can artichoke hearts
12 garlic cloves
8 small plum tomatoes on the vine
2 tsp balsamic vinegar
2 tbsp olive oil
salt and freshly milled black pepper
few sprigs thyme
Preheat the oven to 275oF (140oC). Drain and rinse the artichoke hearts and put in a shallow baking dish. Add the tomatoes and scatter the garlic gloves over them.
Drizzle with the balsamic vinegar and olive oil and add the thyme. Add salt and pepper to taste. Roast in the oven for 1 hour.