small Tomatoes (each about 40 grams)
- 8 ounces
Artichoke bottoms (canned; drained weight)
- 1 teaspoon
ground almonds (about 5 grams)
- 4 sprigs
Puffed corn cakes
Rinse tomatoes, wipe dry and cut out the stems.
Cut tomatoes into quarters, remove seeds and cut into 5 mm (approximately 1/4-inch) dice.
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.
Mix the puree with remaining artichoke pieces, diced tomatoes and ground almonds. Add salt and pepper and let stand for 10 minutes.
Meanwhile, rinse basil, shake dry and pluck leaves. Set some aside for garnish and cut the rest into thin strips.
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.