EatSmarter exclusive recipe

Artichoke Puree on Corn Cakeswith Almonds

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

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Difficulty:easy
Preparation:20 min
Ready in:30 min
Low-sugar
Low-fat
Vegetarian
High-protien
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1 serving contains (Percentage of daily recommendation)
Calories72 kcal(4%)
Protein3 g(6%)
Fat2 g(3%)
Carbohydrates10 g(4%)
Added Sugar0 g(0%)
Roughage11 g(37%)

Recipe Development: EAT SMARTER

Ingredients

For servings

1 ½small Tomatoes (each about 40 grams)
4 ouncesArtichoke bottoms (canned; drained weight)
½ teaspoonsground almonds (about 5 grams)
Salt
Pepper
2 sprigsBasil
1Puffed corn cake

Kitchen Utensils

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

Directions

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1 Rinse tomatoes, wipe dry and cut out the stems.
2 Cut tomatoes into quarters, remove seeds and cut into 5 mm (approximately 1/4-inch) dice.
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 Mix the puree with remaining artichoke pieces, diced tomatoes and ground almonds. Add salt and pepper and let stand for 10 minutes.
5 Meanwhile, rinse basil, shake dry and pluck leaves. Set some aside for garnish and cut the rest into thin strips.
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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