Fennel Mozzarella Skewers with Peach Tomatoes

Drain the mozzarella well. Cut artichoke hearts into small pieces and boil in a little salted water until soft. Peel fennel, sauté briefly and then cut into bite-sized pieces. Thread mozzarella and fennel pieces alternately onto cocktail skewers. Season with salt and pepper. Sauté briefly on both sides in olive oil and sprinkle with chopped thyme. Halve or quarter cocktail tomatoes. Peel and core the peaches and cut into wedges. Mix both with salt, pepper, sugar and lime juice. Allow to marinate briefly. Arrange the peach tomatoes with the mozzarella skewers and garnish with thyme sprigs.

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