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Croutons with artichokes


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For 4 people
4 slices of bread
150 g of boiled white beans
150 g frozen artichoke hearts (you can also use canned artichokes preserved in water, preferably organic)
50 g of tofu
1 red or yellow bell pepper (of your choice)
1 ripe avocado (if you want to contain the fats opt for a sour apple)
2 cloves of garlic
1 tablespoon of fresh thyme
1 tablespoon fresh marjoram
1 handful basil leaves
grated rind of one lemon (yellow part only)
juice of one lemon
5 tablespoons extra virgin olive oil
salt and pepper to taste


Cut the slices of bread in half and toast in the oven until they are crispy and golden.
Cut into small cubes the pepper.
Small diced avocado (or apple).
Put the beans, artichokes, thawed, and garlic in a food processor and blend it all.
The robot stops and introduce tofu, thyme, marjoram and basil.
Continue to whisk until all in one cream.
Add the lemon juice and zest.
With the robot always running, through the hole at the top, add 3 of 5 tablespoons oil.
Blend for a few minutes: at this point, the cream is ready.
Put 1/2 bread croutons per dish, brush the surface of the toast with a little oil, spread over 1/4 of the cream, sprinkle with a small handful of peppers and avocado cube quelch.
Cover with the other half of the crostini and garnish with diced red pepper and avocado.
Drizzle with the remaining oil and serve.

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(Thanks to Isabella C.)

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