Artichokes with herb dip

Artichokes with herb dip
Quantity Ingredient
3 Artichokes
1 Lemons
1 l Water
2 Shallots Onion
250 g Soups Green
1 tsp Black pepper grains
150 g Yogurt
150 g Cream Fraiche
1 / 2 bunch Parsley
1 tbsp Dill
1 tbsp Cut leek
Pepper & Salt

Cut off the stems of the artichokes. Break out the lowest leaves. Cut off the tips of the leaves with kitchen scissors. Place a slice of lemon on the bottom of each artichoke. Tie up with kitchen thread like a parcel. Put the water in a large pot. Add the rest of the lemon. Shallots and soups vegetables clean. Put into water roughly divided. Add parsley complete with stems, black peppercorns and salt. Bring the vegetable stock to the boil. Place the artichokes in the boiling broth. Place a smaller lid on the artichokes to weigh them down and close with the lid. Set to medium temperature. Cook the artichokes for about 30-40 minutes. If the middle leaves can be pulled out easily, the artichokes are cooked. Mix yoghurt, cream fraiche, finely chopped herbs and spices to a herb dip. Allow to draw well so that the aroma of the herbs can unfold. If you are serving artichokes with herb dip as a starter, you only need to use one artichoke per person. If you want to serve artichokes with herb dip as a main course, you can serve 2 artichokes per person and double the amount of dip.

Servings: 3, Difficulty: 
Preparation time: 15 minutes, Total duration: 45 minutes

All data per serving:
262 kcal
23 g
8 g
20 g

(C)opyright by Marions Kochbuch