Artichokes with Dip
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large artichokes, fresh
- Lemon juice
- salt
For the dip:
- 60 g crème fraîche
- 90 g yourt
- 10 g mustard
- 100 g mayonnaise
- 1 clove (s) garlic, finely chopped
- 2 tablespoon lemon juice
- 1 tablespoon parsley, fresh or frozen, chopped
- 1 tablespoon white vinegar
- 0.5 teaspoon ½ sugar
Print Recipe
Pin Recipe Instructions
- First cut off the stems of the artichokes very close to the head. Then find pots in which the artichokes fit upright without any problems (with four large artichokes two large pots are usually sufficient.) Bring water to a boil, add a dash of lemon juice and a little salt and place the artichokes in a closed pot for 35-45 minutes (depending on the Size) gently bubbling. Because they usually try to swim at the top, you can turn them around in between.
- In the meantime the sauce can be prepared. To do this, weigh all the ingredients and stir well, season a little if necessary.
- The artichokes are done when the bottom leaves can be easily pulled out. It is best to lift them out of the water with a large slotted spoon, let them drain well and place them on deep plates.
- Now they can be served. We always put the dip on the table, as well as a large bowl for the leaves. Now everyone can put some of the dip in a bowl, pluck off the leaves, dip the plucked side into the dip and use their teeth to peel off the soft meat. As soon as the leaves become smaller and purple in color, you cut them and the straw horizontally from the ground and at the end you can enjoy the artichoke base.
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