Artichoke Cream
Artichokes are not only a delicacy in Mediterranean cuisine, but also a real health booster. Enjoy this artichoke cream with homemade bread or vegetables!
Equipment
- 1 Cutting board and knife
- 1 Citrus press
- 1 blender
Ingredients
- 240 g artichoke hearts drained, in brine
- 1 tbsp capers in brine
- 4 tbsp olive oil mild
- 1 tbsp lemon juice freshly squeezed
- ¾ tsp salt
- 1 tsp oregano ground
- 1 tsp paprika powder sweet
Instructions
- Cut the artichoke hearts into small pieces.
- Finely puree all ingredients in a blender.
- Scrape down the edges from time to time, working in smaller batches as needed if the blender isn't powerful enough for the entire batch.
Notes
The highest quality olive oil is rich in polyphenols, which can give olive oil a bitter note. Try your oil beforehand and if it tastes too bitter for you, use a tasteless oil such as linseed oil or a milder olive oil in the artichoke cream.
Nutrition
Calories: 567kcalCarbohydrates: 13gProtein: 3gFat: 56gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 41gSodium: 2855mgPotassium: 90mgFiber: 6gSugar: 3gVitamin A: 1031IUVitamin B1: 0.01mgVitamin B2: 0.04mgVitamin B3: 0.3mgVitamin B5: 0.1mgVitamin B6: 0.1mgVitamin C: 6mgVitamin E: 9mgVitamin K: 50µgCalcium: 42mgCopper: 0.1mgFolate: 11µgIron: 2mgManganese: 0.1mgMagnesium: 13mgPhosphorus: 11mgSelenium: 0.3µgZinc: 0.2mgCholine: 3mgNet Carbohydrates: 8g