Summary

Ingredients

• 2 artichoke (s)
• 1 tablespoon lemon juice
• salt
• 1 yogurt
• 2 tablespoon cream curd
• 1 lemon (s), add the juice
• salt
• 0.5 ½ bunch lemon balm
• Lemon pepper

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Instructions

1. Break off the stem of the artichoke and immediately drizzle with lemon juice to prevent it from turning brown. Cut off the brown tips of the leaves and cook the artichokes in salted water for about 40-45 minutes, then drain.
2. For the dip, finely chop the lemon balm and then add it to the stirred sauce consisting of the yogurt, the cream quark, the juice of the lemon and the lemon pepper. Mix everything together well.
3. Pluck the artichoke leaves, dip them in the dip and pluck the meat out.