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EatSmarter exclusive recipe

Artichoke Puree on Corn Cakes

with Almonds

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Artichoke Puree on Corn Cakes
72
calories
Calories

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

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Print
easy
Difficulty
20 min.
Preparation
ready in 30 min.
Ready in
Nutritions
1 serving contains
Fat2 g
Saturated Fat Acids0.2 g
Protein3 g
Roughage10.5 g
Sugar added0 g
Calorie72
Carbohydrates/g10
Bread exchange unit1
Cholesterol/mg0
Uric acid/mg54
Vitamin A/mg0.1
Vitamin D/μg0
Vitamin E/mg1.3
Vitamin B₁/mg0.1
Vitamin B₂/mg0
Niacin/mg1.4
Vitamin B₆/mg0.1
Folate/μg40
Pantothenic acid/mg0.3
Biotin/μg4.8
Vitamin B₁₂/μg0
Vitamin C/mg17
Potassium/mg351
Calcium/mg74
Magnesium/mg32
Iron/mg1.6
Iodine/μg6
Zinc/mg0.3
Recipe development: EAT SMARTER
Ingredients
Preparation

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)
4 sprigs
2
Puffed corn cakes
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Product recommendation

Preparation

Kitchen utensils

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

Preparation steps

Step 1/6
Artichoke Puree on Corn Cakes preparation step 1

Rinse tomatoes, wipe dry and cut out the stems.

Step 2/6
Artichoke Puree on Corn Cakes preparation step 2

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

Step 3/6
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.

Step 4/6
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.

Step 5/6
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.

Step 6/6
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.

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