Nutrition Facts
4 servings
4
Recipe for artichoke cream with Parmesan served with feta ham and buckwheat chips.
Simple recipe ideal as a starter that can be adapted according to your preferences; you can notably replace the ham with thinly sliced fennel for a vegetarian variant.
Ingredients
400 Marinated artichoke heart
120 Tofu
3 cloves Garlic
60 Parmesan
85 Greek yogurt
20 Feta
100 Shredded ham
Directions
1
Blend the tofu, artichoke, garlic, and lemon zest in a blender or with an immersion blender until you have a puree.
2
In a bowl, whisk the parmesan with the Greek yogurt. Gently add the contents of the bowl to the puree and blend until smooth.
3
Put everything in a dish, cover the preparation with grated cheese, and place in the oven at 180 degrees for 45 minutes. The cheese should be browned.
4
To finish, once the preparation is nicely browned, spread it in the bottom of a plate and place your side dishes on top.
Ingredients
Ingredients
400 Marinated artichoke heart
120 Tofu
3 cloves Garlic
60 Parmesan
85 Greek yogurt
20 Feta
100 Shredded ham
Directions
Directions
1
Blend the tofu, artichoke, garlic, and lemon zest in a blender or with an immersion blender until you have a puree.
2
In a bowl, whisk the parmesan with the Greek yogurt. Gently add the contents of the bowl to the puree and blend until smooth.
3
Put everything in a dish, cover the preparation with grated cheese, and place in the oven at 180 degrees for 45 minutes. The cheese should be browned.
4
To finish, once the preparation is nicely browned, spread it in the bottom of a plate and place your side dishes on top.
Notes
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