Vegetable Puree in an Artichoke Dish

Hello Dear Friends,

Recently, the bonds between us and artichoke have started to get stronger :) From what I've read, it is very good for the digestive system, liver and especially for the stomach. I try to place it on our table 1-2 times a week because of its benefits and timeliness. While thinking about making a salad with the artichokes I bought from the market this week, this recipe came to my mind. It paired very well with potatoes.

With a practical salad and grilled meat, you can prepare a delicious menu without wasting your time. Although it varies according to the size of the stuffed potato you prepare, it will fill 2 more artichokes. Of course, you can add different ingredients to the mashed potatoes according to your taste.

Those who want to take a look at different recipes with artichokes before You can take a look at the list I prepared.

Love…

Ingredients for Vegetable Puree Recipe in Artichoke Bowl

• 4 artichokes (peeled)
• Water to boil
• salt
• juice of half a lemon

For the puree:

• 1 large potato
• 1 tea glass canned mixed side dish (carrot, pea, potato)
• 1 tablespoon of butter or olive oil
• salt, pepper
• 1 cloves of garlic
• 1 stalks of scallion
• dill

How to Make Vegetable Puree Recipe in Artichoke Bowl?

1. Put the artichokes in the pot, add enough water to cover them by 1 finger. Add the juice of half a lemon and salt to the pot and boil for 10-15 minutes until the artichokes are soft.
2. Wash the potato, brush it to remove the sand and poke holes in it with a fork. Put it in the microwave oven and cook for 10 minutes at the highest wattage.
3. While the artichokes and potatoes are cooking, crush the garlic, finely chop the onion and dill. Drain the garnish and wash it with water and strain again and set aside.
4. Take the hot potato with oven mitts and take it out into a bowl with the help of a spoon. Add oil, salt and pepper and mash with a fork. Add the prepared greens and garnish and mix.
5. Drain the boiled artichokes and put them on a serving plate. Divide the puree with the help of an ice cream spoon. Finally, serve with a drizzle of olive oil.