Artichoke bottoms with warm basil dressing

Name: artichoke bottoms with warm basil dressing
Cook time: 10 min
Total time: 10 min
Yield: 10
Cuisine: Italian
Ingredients: 40 g unsalted cashew nuts; 2 looks artichoke hearts a 400 g,; 1 tray basil (15 g), only the leaves; 1 tl lemon zest jar 150 g, Dr. Oetker); 1 tl mustard Kuhne; 3 el nut oil; 100 ml dry white wine

A tasty Italian recipe. The vegetarian snack contains the following ingredients: unsalted cashew nuts (AH), artichoke hearts (a 400 g, AH), basil ((15 g), only the leaves), lemon zest (jar 150 g, Dr. Oetker)), mustard (Kuhne ), walnut oil (AH) and dry white wine (AH).

Ingredients

Kitchen Stuff

food processor

Directions

Roast the cashew nuts in a frying pan without oil or butter. Allow to cool and chop. Rinse the artichoke hearts under cold water and pat dry with kitchen paper.
Grind the basil leaves in the food processor. Add the lemon zest, the mustard, oil and wine. Puree to a smooth sauce.
Heat the basil sauce on low heat without bringing to a boil. Stir in the cashew nuts and season with salt and pepper. Fill the artichoke hearts with the sauce. Serve immediately.

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Nutrition

70Calories

Sodium6% DV145mg

Fat8% DV5g

Protein2% DV1g

Carbs1% DV3g

Fiber4% DV1g

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