Artichoke Cream with Italian Vegetables recipe
information
Calories per serving 164
ingredients
2 x 285 g jars antipasto artichokes, drained and the liquid reserved
1 clove garlic, crushed
4 tbsp single cream
salt and freshly ground black pepper
2 tbsp olive oil
1 bunch radishes
1 head chicory, separated into leaves
1 yellow pepper, deseeded and cut into strips
1 red pepper, deseeded and cut into strips
1 courgette, cut into strips
1 clove garlic, crushed
4 tbsp single cream
salt and freshly ground black pepper
2 tbsp olive oil
1 bunch radishes
1 head chicory, separated into leaves
1 yellow pepper, deseeded and cut into strips
1 red pepper, deseeded and cut into strips
1 courgette, cut into strips
method
1. Place the artichokes in a blender or food processor with 6 tsps of the liquid from the jar.
2. Add the garlic and blend until fairly smooth. (Leave slightly chunky if a coarser texture is preferred).
3. Stir in the cream and seasoning to taste then transfer to a serving dish.
4. Drizzle over the oil and garnish with a little extra black pepper.
5. Arrange the prepared vegetables in a dish and serve with the artichoke cream.
2. Add the garlic and blend until fairly smooth. (Leave slightly chunky if a coarser texture is preferred).
3. Stir in the cream and seasoning to taste then transfer to a serving dish.
4. Drizzle over the oil and garnish with a little extra black pepper.
5. Arrange the prepared vegetables in a dish and serve with the artichoke cream.
serving amount
serves: 6 - 8
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