Artichoke Puree on Corn Cakes

Rinse tomatoes, wipe dry and cut out the stems.

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

Drain artichoke hearts, then cut it into 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.