for 6 people



  • 1 jar of artichoke pate (see the product)
  • 6 ripe and firm tomatoes
  • 200 g of rice that does not overcook
  • 100 g Prague ham
  • lemon juice
  • 6 olives
  • salt
  • pepper

Cook the rice in salted water and, as soon as it is cooked, pass it under running cold water. Season it with two tablespoons of oil, with the artichoke patèlemon juice, chopped ham and freshly ground pepper. Empty the tomatoes, salt them and turn them upside down for half an hour. Fill the tomatoes with rice and place a black olive on each before serving