Artichokes with curd tomatoes and mustard vinaigrette

Name: Artichokes with curd tomatoes and mustard vinaigrette
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 2 Artichokes; 1 Lemon; 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 Mustard; 1 TABLESPOON Oil; 1 TABLESPOON White wine vinegar; 2 red onions; 1 Garlic clove; 7-10 Tbsp white pepper; 1 pinch Sugar; 7-10 Tbsp white pepper; 7-10 Tbsp Lemon slice and herbs; 7-10 Tbsp Kitchen yarn

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

2 Artichokes
1 Lemon
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 Mustard
1 TABLESPOON Oil
1 TABLESPOON White wine vinegar
2 red onions
1 Garlic clove
7-10 Tbsp white pepper
1 pinch Sugar
7-10 Tbsp white pepper
7-10 Tbsp Lemon slice and herbs
7-10 Tbsp Kitchen yarn

Directions

1
Wash the artichokes. Cut the stalk and the top of the leaves with scissors. Wash the lemon and cut into four slices. Cover the artichokes with 1 slice each at the top and bottom and tie with kitchen string.
2
Cook the artichokes for about 40 minutes in plenty of boiling salted water. In the meantime mix quark, mineral water and tomato paste. Wash the chives, cut into small rolls and fold in. Season to taste with chilli powder and salt.
3
For the mustard vinaigrette, whisk together the egg yolk and mustard. Gradually fold in the oil. Add 1/4 litre water and vinegar. Peel onions and garlic, dice finely and add to the mustard sauce. Season to taste with pepper and sugar.
4
Drain the artichokes and remove the lemon slices. Serve garnished with lemon slices and herbs. Add sauces.