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🍳 Artichoke Cream on Corn Waffles

72 kcal · 30 min · 4 servings

Ingredients

• 120 g small tomatoes (3 small tomatoes)
• 220 g artichoke hearts (can; drained weight)
• 5 g ground almond kernels (1 tsp)
• salt
• pepper
• 4 sprigs basil
• 2 corn waffles

Instructions

1. 1. Wash the tomatoes thoroughly and cut out the hard stem attachments in wedge-shaped pieces.
2. 2. Cut the tomatoes into quarters, remove the insides with the seeds, and chop the flesh into small cubes about 5 millimeters in size.
3. 3. Drain the artichoke hearts well and cut them into pieces about 1 centimeter in size. Puree half of these pieces in a tall container using a hand blender until smooth.
4. 4. Mix the artichoke puree with the remaining artichoke pieces, the tomato cubes, and the ground almonds. Season the mixture with salt and pepper and let it infuse for 10 minutes.
5. 5. Meanwhile, rinse the basil, shake it dry, and pick the leaves off the stems. Set aside a few leaves for garnish and chop the rest into thin strips.
6. 6. Stir the chopped basil strips into the artichoke cream, adjust the seasoning with salt and pepper once more, and spread the cream over the corn waffles. Garnish with the reserved basil leaves and serve the dish.

Nutrition per serving

• kcal: 72
• Protein: 3 g · Fett/Fat: 2 g · Carbs: 10 g