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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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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
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.

Health information

Exact nutritional values of this recipe  
Nutritions
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:
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