Artichokes with Avocado Dip
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large artichokes (preferably Breton)
- 10 tablespoon lemon juice
- 40 g almond (s), sliced
- 1 avocado (s)
- 200 g cream cheese
- 150 g natural yourt
- salt and pepper
- 1 lemon (s)
Print Recipe
Pin Recipe Instructions
- Remove the stems from the artichokes, rub the roots with a halved lemon and cut the individual leaves in the lower rows with scissors (doesn`t have to, but looks nicer). Bring 2 liters of salted water with 6 tablespoons of lemon juice to the boil and cook the artichokes in it for 45 minutes.
- Toast the almond flakes. Puree the avocado with 4 tablespoons of lemon juice, mix with the cream cheese, yogurt, salt and pepper, sprinkle with the roasted almonds.
- Cut the second half of the lemon into slices, halve them. Serve the artichokes with the sauce and lemon wedges.
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