Artichokes with Herbal Cream
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large artichoke (s)
- 1 lemon (s)
- salt
For the cream:
- 3 hot peppers, green, out the jar
- 1 bunch herbs, mixed (e.g. parsley, lemon balm and basil)
- 1 clove garlic
- 100 g crème fraîche
- 200 g yourt
- 100 g cream
- 1 teaspoon mustard, hotter
Print Recipe
Pin Recipe Instructions
- Wash the artichokes, cut off the stems and trim the tips of the leaves with scissors. Squeeze the lemon. Cover and cook the artichokes in plenty of water with lemon juice and a strong pinch of salt over medium to high heat for 20-30 minutes, until the outer leaves can be easily peeled off.
- For the herb cream, cut the peppers into thin rings, wash the herbs and chop the leaves. Peel and chop the garlic. Mix the crème fraîche with the yoghurt, cream and mustard, mix with the pepperoni, garlic and herbs and season the cream with salt.
- Drain the artichokes. To eat, pluck the leaves off, dip the fleshy part in the cream and pull off more with your teeth than bite. Finally, remove the hay from the bottom and enjoy with the rest of the cream.
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