Artichokes with curd tomatoes and mustard vinaigrette

Name: Artichokes with curd tomatoes and mustard vinaigrette
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Artichokes; 2 Lemons; 7-10 Tbsp Salt; 250 g Low-fat curd; 1/4 l Mineral water; 1 TABLESPOON Tomato paste; 1 collar Chives; 7-10 Tbsp Chilli powder; 1 Egg Yolk; 1 TABLESPOON medium hot mustard; 1 TABLESPOON Oil; 1 TABLESPOON White wine vinegar; 2 red onions; 1 Garlic clove; 1/8 l clear broth (instant); 7-10 Tbsp white pepper; 1 pinch Sugar; 7-10 Tbsp Lemon slice and herbs; 7-10 Tbsp Kitchen yarn

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Artichokes
2 Lemons
7-10 Tbsp Salt
250 g Low-fat curd
1/4 l Mineral water
1 TABLESPOON Tomato paste
1 collar Chives
7-10 Tbsp Chilli powder
1 Egg Yolk
1 TABLESPOON medium hot mustard
1 TABLESPOON Oil
1 TABLESPOON White wine vinegar
2 red onions
1 Garlic clove
1/8 l clear broth (instant)
7-10 Tbsp white pepper
1 pinch Sugar
7-10 Tbsp Lemon slice and herbs
7-10 Tbsp Kitchen yarn

Directions

1
Wash the artichokes. Cut off the stalk and upper leaf tips with scissors. Wash the lemons and cut them into four slices. Cover the artichokes with 1 slice each at the top and bottom and tie with kitchen string. Cook the artichokes in a large pot for about 40 minutes in plenty of boiling salted water. In the meantime mix quark, mineral water and tomato paste. Wash the chives, cut them into small rolls and fold them in. Season to taste with chilli powder and salt. For the mustard vinaigrette, whisk the egg yolks and mustard. Gradually fold in the oil. Add vinegar. Peel onions and garlic, dice finely, pour over the hot stock and add to the mustard sauce. Season to taste with pepper and sugar. Drain the artichokes, remove the lemon slices. Serve hot or cold, garnished with fresh lemon and herbs. Add sauces
2
Plate: Pillivuyt
3
Bowls: Waechtersbach