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EatSmarter exclusive recipe

Artichoke Puree on Corn Cakes

with Almonds

Artichoke Puree on Corn Cakes

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

72
calories
Calories
20 min.
Preparation
30 min.
Ready in
easy
Difficulty

Ingredients

for 2 servings
3 small Tomatoes (each about 40 grams)
8 ounces Artichoke bottoms (canned; drained weight)
1 teaspoon ground almonds (about 5 grams)
Salt
Pepper
4 sprigs Basil
2 Puffed corn cakes
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Kitchen utensils

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

Preparation steps

Artichoke Puree on Corn Cakes preparation step 1
1

Rinse tomatoes, wipe dry and cut out the stems.

Artichoke Puree on Corn Cakes preparation step 2
2

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

Artichoke Puree on Corn Cakes preparation step 3
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.

Artichoke Puree on Corn Cakes preparation step 4
4

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

Artichoke Puree on Corn Cakes preparation step 5
5

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

Artichoke Puree on Corn Cakes preparation step 6
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.

Additional advice