Artichoke cream cheese coins

Ingredients for 12 servings:

• 500 g cream cheese
• 2 jar artichoke(s) – bottoms
• 6 tomatoes, dried
• ½ tomato(s), fresh
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Drain 1 jar of artichoke bottoms and pat dry, as well as the pickled, sun-dried tomatoes. Chop them very finely and add them to the 2 cups of cream cheese; this can be done very easily with a hand mixer. This will form a homogenous mixture. Drain the second jar of artichoke bottoms and chop them into large pieces, taking care not to leave any hard leaves. Remove the mush from the half tomato and cut them into small pieces. Carefully fold them into the cream cheese mixture, season with salt and pepper. Roll them into a roll on cling film and refrigerate overnight. The next day, cut them into approximately 2 cm thick discs. The discs can be used in many different ways: on an appetizer plate, on pumpernickel discs, etc.