Artichokes with Creamed Bean Filling Recipe

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Artichokes with Creamed Bean Filling Recipe

(Shallow artichoke cups make exotic containers for a smooth, thick

purée of broad beans, potatoes and celeriac low-fat Recipe)

Ingredients:  Serves 4, Oven: Preheated to 180°C

3 oz (85 g) potatoes, peeled and diced

3 oz (85 g) celeriac, peeled and diced

12 oz (340 g) frozen broad beans, thawed and outer skins removed

1 level tablespoon low-fat fromage frais

Freshly ground black pepper

4 slices wholemeal bread, lightly toasted

14 oz (400 g) tinned artichoke bottoms, well-rinsed and patted dry

½ level teaspoon paprika

Red and curly endive to garnish



Cook the potatoes and celeriac in unsalted 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.  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 purée.  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 purée onto the artichokes.  Cover the dish loosely with foil and cook in the preheated oven for 15 minutes.  Serve the filled artichokes dusted lightly with paprika and garnished with the endive.  For extra flavor, dip the edges of the toast in chopped parsley before the topping are put on.


Note:  The lightly 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.


Nutrient Value Per Serving:

160 calories

2 g total fat (0 g saturated fat)

27 g carbohydrates

8 g fiber

245 mg sodium


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