Summary

Ingredients

• 1 small Can / s artichoke hearts
• 75 g walnut kernels
• 1 tablespoon, heaped sesame seeds
• 2 cloves garlic
• 75 ml oil, e.g., rapeseed or olive oil
• some lemon juice, about 1 - 2 tablespoon
• salt
• pepper

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Instructions

1. Pour the artichoke hearts into a colander and drain well. Roast the walnuts in a pan without fat until they smell fragrant, then roast the sesame seeds as well.
2. Puree all ingredients and let them steep in a cool place, preferably overnight.
3. Stir well before serving and season with salt, pepper and lemon. If the cream has become too firm, stir in a little more oil.