Easier, faster and more surprising recipe than this one does not exist. This way you can include vegetables that we rarely use in the kitchen, such as artichokes, on the menu.
This time we will show you how to prepare artichoke caviar with thermomix This recipe has basil
Artichoke caviar with thermomix
Persons
4Preparation time:
1 minuteTotal Time
1 minute Kitchen room
Spanish
Category:
creams and soups
Ingredients of artichoke caviar with thermomix
- 10 artichoke hearts
- 10 basil leaves
- 1 tablespoon pesto
- Juice of 1 lemon
- 3 tablespoons olive oil
- ½ teaspoon of salt
- ½ teaspoon pepper
Preparation of artichoke caviar with thermomix
- To begin the preparation of this quick and easy recipe for artichoke caviar with thermomix, you must wash very well and peel the artichokes until you reach their hearts.
- As well as wash and remove the stem of the basil leaves.
- Once these first steps are done, pour the artichoke hearts together with the basil leaves (reserve a couple of leaves to finely chop them and use them at the end), the pesto spoon, the lemon juice, two tablespoons of olive oil, salt and pepper
- 30 seconds / progressive speed 8 to 10.
- As a result you will obtain a very rich and fresh unctuous paste. Pour into a terrine pan or airtight container, sprinkle with the finely chopped basil leaves and pour the remaining tablespoon of olive oil on top.
- Accompany with small toasts or bread sticks and voila, a delicious appetizer.
Artichoke caviar with thermomix
Persons
4
Preparation time:
1 minute
Total Time
1 minute
Kitchen room
Spanish
Spanish
Category:
creams and soups
Ingredients of artichoke caviar with thermomix
- 10 artichoke hearts
- 10 basil leaves
- 1 tablespoon pesto
- Juice of 1 lemon
- 3 tablespoons olive oil
- ½ teaspoon of salt
- ½ teaspoon pepper
Preparation of artichoke caviar with thermomix
- To begin the preparation of this quick and easy recipe for artichoke caviar with thermomix, you must wash very well and peel the artichokes until you reach their hearts.
- As well as wash and remove the stem of the basil leaves.
- Once these first steps are done, pour the artichoke hearts together with the basil leaves (reserve a couple of leaves to finely chop them and use them at the end), the pesto spoon, the lemon juice, two tablespoons of olive oil, salt and pepper
- 30 seconds / progressive speed 8 to 10.
- As a result you will obtain a very rich and fresh unctuous paste. Pour into a terrine pan or airtight container, sprinkle with the finely chopped basil leaves and pour the remaining tablespoon of olive oil on top.
- Accompany with small toasts or bread sticks and voila, a delicious appetizer.