Artichoke Cream Cheese – Thaler
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 500 g cream cheese
- 2 glass artichoke (s) - bottoms
- 6 tomato (s), dried
- 0.5 ½ tomato (s), fresh
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Drain 1 glass with artichoke bottoms and pat dry, as well as the pickled, dried tomatoes. Chop very small and put under the 2 cups of cream cheese, it can be made very well with the hand mixer. A homogeneous mass is formed.
- Also drain the second glass of artichoke bases and chop into large pieces, making sure that there are no hard leaf spots. Remove half of the tomato from the slouch and cut into small pieces. Carefully fold into the cream cheese mixture, season with salt and pepper.
- Roll into a roll on cling film, refrigerate overnight.
- The next day, cut off approx. 2 cm thick talers. The thalers can be used in many ways: on a starter plate, on pumpernickel thalers, etc. etc.
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