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EatSmarter exclusive recipe

Artichoke Puree on Corn Cakes

with Almonds
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Artichoke Puree on Corn Cakes

Artichoke Puree on Corn Cakes - New, fresh idea for lovers of artichoke hearts

Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
72
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie72 kcal(3 %)
Protein3 g(3 %)
Fat2 g(2 %)
Carbohydrates10 g(7 %)
Sugar added0 g(0 %)
Roughage10.5 g(35 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E1.3 mg(11 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0 mg(0 %)
Niacin1.4 mg(12 %)
Vitamin B₆0.1 mg(7 %)
Folate40 μg(13 %)
Pantothenic acid0.3 mg(5 %)
Biotin4.8 μg(11 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C17 mg(18 %)
Potassium351 mg(9 %)
Calcium74 mg(7 %)
Magnesium32 mg(11 %)
Iron1.6 mg(11 %)
Iodine6 μg(3 %)
Zinc0.3 mg(4 %)
Saturated fatty acids0.2 g
Uric acid54 mg
Cholesterol0 mg
Development of this recipe:

Ingredients

for
2
Ingredients
3
small Tomatoes (each about 40 grams)
8 ounces
Artichoke bottoms (canned; drained weight)
1 teaspoon
ground almonds (about 5 grams)
4 sprigs
2
Puffed corn cakes
Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 deep bowl, 1 Immersion blender, 1 Tablespoon

Preparation steps

1.
Artichoke Puree on Corn Cakes preparation step 1

Rinse tomatoes, wipe dry and cut out the stems.

2.
Artichoke Puree on Corn Cakes preparation step 2

Cut tomatoes into quarters, remove seeds and cut into 5 mm (approximately 1/4-inch) dice.

3.
Artichoke Puree on Corn Cakes preparation step 3

Drain artichoke hearts, then cut it into 1 cm (approximately 1/2-inch) dice. Put half in a tall vessel and puree with an immersion blender.

4.
Artichoke Puree on Corn Cakes preparation step 4

Mix the puree with remaining artichoke pieces, diced tomatoes and ground almonds. Add salt and pepper and let stand for 10 minutes.

5.
Artichoke Puree on Corn Cakes preparation step 5

Meanwhile, rinse basil, shake dry and pluck leaves. Set some aside for garnish and cut the rest into thin strips.

6.
Artichoke Puree on Corn Cakes preparation step 6

Add basil to the artichoke puree, stir again, season with salt and pepper and spread on the corn cakes. Garnish with basil leaves and serve.