Shallow artichoke cups make exotic containers for a smooth, thick puree of Fava Beans, potatoes and celeriac. The soft, filled cups have a contrasting base of crisp toast.
ingredients
serves 4
5/8 cup potatoes, peeled and diced
5/8 cup celeriac, peeled and diced
3/4 pound frozen Fava Beans, thawed and outer skins removed
1 level tablespoon low-fat fromage frais
Freshly ground black pepper
4 slices whole wheat bread, lightly toasted
15 ounce tinned artichoke bottoms, well rinsed and patted dry
1/2 level teaspoon paprika
Red and curly endive to garnish
method
OVEN: Preheat to 180°C (350°f)
1. Cook the potatoes and celeriac in unsaltcd boiling water for about 10 minutes, or until they are tender, then drain. Cook the beans in unsalted boiling water for about 5 minutes, until tender, then drain.
2. Rub the potatoes, celeriac and beans through a sieve or vegetable mill. Stir in the fromage frais, season with pepper, and mix well to form a firm puree.
3. Cut the toast into eight triangles and arrange them in a shallow ovenproof dish. Place an artichoke bottom on each triangle of toast and spoon the bean puree onto the artichokes. Cover the dish loosely with foil and cook in the heated oven for 15 minutes.
4. Serve the filled artichokes dusted lightly with paprika and garnished with the endive.
For extra flavour, dip the edges of the toast in chopped parsley before the toppings are put on.
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more information
The slightly cupped discs of artichoke bottoms are ideal for this dish. Do not buy artichoke hearts, which are too small and have a crown of leaves attached.
