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EatSmarter exclusive recipe

Artichoke Puree on Corn Cakes

with Almonds

Recipe development: EAT SMARTER
Artichoke Puree on Corn Cakes

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

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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)
4 sprigs
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

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.

Additional advice