Low-Fat Appetizer
Instructions
Boil two whole potatoes and cook 4 small artichokes in boiling water with a little bit of lemon.
Wash and dry the whole leaves of two Belgian endives.
Place in the center of a plate cut artichokes in half and around the leaves of Endive and washers.
Mixed Philadelphia with three tablespoons of Creme Fraiche, divide the cream into two parts: one half put a teaspoon of paprika and garlic and parsley.
Pour the garlic cream on the paprika and artichokes on endive.
Ingredients and dosing for 4 persons
- 2 whole potatoes
- 4 small artichokes
- Little of lemon
- 2 belgian salads (endives)
- Cheese philadelphia
- 3 tablespoons of fresh cream
- 1 teaspoon of paprika
- Garlic
- Parsley