Artichokes with spicy dips

Name: Artichokes with spicy dips
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 untreated lemon; 4 Artichokes (about 300 g each); 7-10 Tbsp salt, white pepper; 2 Eggs; 3 Stem(s) Parsley; 3-4 Tbsp White wine vinegar; 6 TABLESPOONS Olive oil; 100 g Salad Mayonnaise; 150 g Skimmed milk yoghurt; 3-4 Tbsp Tomato Ketchup; 1-2 Garlic cloves; 2 medium-sized tomatoes; 7-10 Tbsp Zitrone, Tomate, Petersilie

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 untreated lemon
4 Artichokes (about 300 g each)
7-10 Tbsp salt, white pepper
2 Eggs
3 Stem(s) Parsley
3-4 Tbsp White wine vinegar
6 TABLESPOONS Olive oil
100 g Salad Mayonnaise
150 g Skimmed milk yoghurt
3-4 Tbsp Tomato Ketchup
1-2 Garlic cloves
2 medium-sized tomatoes
7-10 Tbsp Zitrone, Tomate, Petersilie

Directions

1
Wash the lemon, cut in half. Wash the artichokes, break off the stalks, cut off the tips of the leaves if necessary. Rub cuts with lemon
2
Cut the lemon into slices and boil it up in plenty of salted water. Cook the artichokes for 35-45 minutes
3
Egg vinaigrette: Boil eggs hard. Wash and chop parsley. Mix with vinegar, 3-4 tablespoons water, salt, pepper and 5 tablespoons oil. Peel, chop and fold in eggs
4
Yoghurt dip: Mix mayonnaise, yoghurt and ketchup, season. Peel garlic and cut into thin slices. Fry briefly in 1 tbsp. hot oil. Wash, seed and dice the tomatoes. Stir tomatoes and garlic into the dip
5
Drain the artichokes. Arrange and garnish everything. Served with: Baguette
6
Drink: cool white wine