Preheat the oven to 160° C.
Lay the boiled octopus on a cutting board and cut the tentacles from the body.
In a non-stick pan, heat oil and briefly sauté thyme over a medium heat.
Add the tentacles and brown, add artichokes cut in quarters, the chopped sundried tomatoes, salt and pepper to taste, and cook for a few minutes.
Transfer mixture into a casserole and bake for about 4 minutes.
In the meantime, in a bowl whisk the mayonnaise with the Ponti Balsamic Vinegar of Modena Rich and Creamy.
Serve the octopus hot, garnished with sprigs of lemon thyme, the mayonnaise and some drops of Ponti Balsamic Vinegar of Modena Rich and Creamy.
1 jar Peperlizia Sweet & Sour Raw Artichokes
1 jar Zero Olio® Garden Scent Sundried Tomatoes
1 tablespoon Ponti Balsamic Vinegar of Modena Rich and Creamy
4 tablespoons mayonnaise
4 sprigs of fresh lemon thyme
2 tablespoons extra virgin olive oil
salt and black pepper, to taste