Artichoke Cream with Walnuts
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 4 hrs 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 small Can / s artichoke hearts
- 75 g walnut kernels
- 1 tablespoon, heaped sesame seeds
- 2 cloves garlic
- 75 ml oil, e.g., rapeseed or olive oil
- some lemon juice, about 1 - 2 tablespoon
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Pour the artichoke hearts into a colander and drain well. Roast the walnuts in a pan without fat until they smell fragrant, then roast the sesame seeds as well.
- Puree all ingredients and let them steep in a cool place, preferably overnight.
- Stir well before serving and season with salt, pepper and lemon. If the cream has become too firm, stir in a little more oil.
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