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Artichoke bottoms with warm basil dressing
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).
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Ingredients
Directions
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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.
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Grind the basil leaves in the food processor. Add the lemon zest, the mustard, oil and wine. Puree to a smooth sauce.
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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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