Ingredients

FOR THE ARTICHOKE PURE
3 /4 cup artichoke hearts, drained and rinsed
2 teaspoons extra-virgin olive oil
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1 /2 clove garlic
Sea salt
FOR THE CORN-TOMATO TOPPING
2 large tomatoes, seeded and diced (about 2 cups)
2 teaspoons extra-virgin olive oil
1 clove garlic, pressed (optional)
1 /4 cup chopped fresh basil
2 tablespoons chopped fresh parsley
2 ears corn, in their husks
Sea salt and freshly ground black pepper
FOR THE MUSHROOMS
2 tablespoons extra-virgin olive oil
4 large portobello mushrooms, stems and gills removed
Sea salt (optional)