Summary

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)

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Instructions

1. 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.
2. 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.
3. Cut the second half of the lemon into slices, halve them. Serve the artichokes with the sauce and lemon wedges.