Rice cake with artichoke base puree, diced tomatoes, ground almonds, spring onion rings and basil

Name: Rice cake with artichoke base puree, diced tomatoes, ground almonds, spring onion rings and basil
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 1 can(s) (425 ml) Artichoke bottoms; 2 Tomatoes; 2 Spring onions; 3 Stem(s) Basil; 50 g ground almonds; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 leaves Lettuce; 6 (à 7 g) Rice wafers natural

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 6

1 can(s) (425 ml) Artichoke bottoms
2 Tomatoes
2 Spring onions
3 Stem(s) Basil
50 g ground almonds
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 leaves Lettuce
6 (à 7 g) Rice wafers natural

Directions

1
Drain the artichoke bottoms and let them drain well. Wash, drain, quarter and seed the tomatoes. Cut the quarters into cubes. Wash and clean spring onions and cut into rings. Wash basil, shake dry and pluck leaves from stems.
2
Finely chop the leaves.
3
Finely puree the artichoke bases. Stir in the tomatoes, spring onions, almonds and basil, except for a little garnish. Season to taste with salt and pepper. Wash lettuce, dab dry and tear coarsely, spread on the rice cakes.
4
Add the purée and garnish with the remaining basil.