Artichoke Cream on Corn Waffles
Light, low‑fat antipasto featuring artichokes that help keep cholesterol levels down.
Ingredients
- 120 g small tomatoes (3 tiny tomatoes)
- 220 g artichoke hearts (canned; drained weight)
- 5 g ground almonds (1 tsp)
- Salt
- Pepper
- 4 Basil stems
- 2 corn waffles
Instructions
-
1.
Wash the tomatoes and cut off the stem ends in a wedge shape.
-
2.
Quarter the tomatoes, remove seeds, and dice into 5 mm cubes.
-
3.
Drain the artichoke hearts, then cut them into about 1 cm pieces. Puree half of them in a tall container with an immersion blender until smooth.
-
4.
Combine the artichoke puree with the remaining artichoke pieces, tomato cubes, and ground almonds. Season with salt and pepper and let rest for 10 minutes.
-
5.
Meanwhile rinse the basil, shake dry, and pluck leaves. Set aside some for garnish, cut the rest into fine strips.
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6.
Stir the basil strips into the artichoke cream, adjust seasoning with more salt and pepper, then spread onto the corn waffles. Garnish with basil leaves and serve immediately.
