Dried Tomatoes on Artichoke and Rocket Puree

For the dried tomatoes on artichoke and rocket puree, peel the potatoes, clean and remove the artichokes. Remove the hay from the artichokes. Boil the artichoke bottoms together with the potatoes. Mash the cooked potatoes and the cooked artichoke bottoms with a dash of whipped cream to a fine puree and season with salt. Finely chop the arugula and mix into the puree.

Halve the cocktail tomatoes and sprinkle with coarse salt. Let dry on an oiled baking sheet at about 120 degrees for about 20 minutes. Put the puree into small bowls and place the dried tomatoes on top of the artichoke and arugula puree.

Preparation Tip:

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