Artichoke Cream with Feta
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 can artichoke hearts, about 250-300 g drained weight
- 0.5 ½ bunch basil
- 200 g feta cheese, made from sheep`s milk
- 1 clove (s) garlic, more to taste
- some lemon juice
- 1 pinch (s) cumin
- pepper
Print Recipe
Pin Recipe Instructions
- Drain the artichoke hearts. I collect the brew to make the cream a little more liquid if necessary. Puree the hearts with the peeled garlic, washed basil and feta in a blender.
- Then season with lemon juice, cumin (be careful!) And fresh pepper.
- The whole thing can still go through a bit, but it doesn`t have to. It can easily be kept in the fridge for one night, but is then no longer as creamy.
- Heavenly with vegetable sticks and flatbread.
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