Stuff Artichokes on Beet Puree Recipe

Name: Stuff Artichokes on Beet Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 artichokes; 1 juice of a lemon; 1 teaspoon sugar; 1 garlic clove, crushed; 1 small red onion, diced; 1 small carrot, finely chopped; 7 ounces button mushrooms, sliced; 1 teaspoon olive oil; 2 sprigs tarragon, chopped; salt, to taste; 1 teaspoon finely ground black pepper; 1 ½ cups unsalted pistachios (roasted or crushed); 1 fresh beet, unpeeled with 2 inches of stem left on; 2 tablespoons olive oil; 1 teaspoon finely grated orange rind; ½ cup orange juice; salt and black pepper

Servings: persons

8 artichokes
1 juice of a lemon
1 teaspoon sugar
1 garlic clove, crushed
1 small red onion, diced
1 small carrot, finely chopped
7 ounces button mushrooms, sliced
1 teaspoon olive oil
2 sprigs tarragon, chopped
salt, to taste
1 teaspoon finely ground black pepper
1 ½ cups unsalted pistachios (roasted or crushed)
1 fresh beet, unpeeled with 2 inches of stem left on
2 tablespoons olive oil
1 teaspoon finely grated orange rind
½ cup orange juice
salt and black pepper

1
Stuffing.
2
Fry the garlic, onion, carrot, and mushrooms in the olive oil for about 10 minutes, until just tender.
3
Add the tarragon, salt and pepper, and pistachios.
4
Mix through and set aside.
5
Beet pureee.
6
Preheat over to 400 degrees.
7
Brush the beets with half the olive oil and roast for 45 mintues.
8
Leave the over on.
9
Allow to cook, then peel.
10
Place into food processor with the orange rind, orange juice, remaining oilve oil, salt and pepper and process until smooth.
11
To prepare the artichokes, peel off the tough outer leaves and cut in half lengthways.
12
Take out the hairy part from the middle.
13
Cook the artichokes in boiling water for 5 minutes then rinse under cold water and dry.
14
MIx the lemon juice with the surgar, coat the artichokes with this mixture, then top with the mushroom mixture.
15
Place on a baking tray and brush with olive oil.
16
Bake 15 minutes.
17
To serve, pour beet puree into a circle on 4 plates and top each with 2 artichoke halves.

165

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 8 artichokes, 1 juice of a lemon, 1 teaspoon sugar, 1 garlic clove, crushed, and more.

Yes, Stuff Artichokes on Beet Puree falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuff Artichokes on Beet Puree

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