Summary

Ingredients

• 1 small artichoke (s)
• 2 teaspoons lemon juice
• 1 bay leaf
• 2 grains pepper
• 4 small tomato (s), peeled and pitted
• salt and pepper
• 1 teaspoon tomato paste
• 50 g cream cheese
• some chives for garnish

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Instructions

1. Cook the artichoke with lemon juice, bay leaf and peppercorns in salted water for about 30 minutes.
2. Puree the tomato cubes with tomato paste and cream cheese, season with salt and pepper. Sprinkle with chives rolls to serve.
3. Serve the dip with the artichoke.