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?
- 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.
- 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.
- 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.
- 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.
- 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.
