Artichoke Puree on Corn Cakes
This recipe is a light, low-fat appetizer with soluble fiber from the artichoke, which helps keep cholesterol levels in check.
This dish can be prepared the day before serving. Keep the artichoke puree covered in the refrigerator, and then spread it on the corn cakes right before serving.
(Percentage of daily recommendation)
| Calorie | 72 cal. | (3 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.5 g | (35 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 351 mg | (9 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 0 mg |
Preparation steps
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.
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.