Artichokes with three dips

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash the artichokes. Break off the stalk close to the flower head to pull out woody fibres that can reach the ground. Use a knife to cut the broken part straight. Cut off the outer leaves as well.

2. 2

   Cut off about 1/3 of the fruit tip. Trim remaining leaf tips with scissors. Tie artichoke with kitchen string crosswise. Tie a slice of lemon to the base of the stalk and the tip of the flower.

3. 3

   Cook immediately in plenty of boiling salted water for about 35 minutes. Only the bottom and the lower part of the sepals are edible. For the garlic sauce peel the garlic and press it through a garlic press.

4. 4

   Mix mayonnaise and garlic and season with lemon juice, salt and pepper. For the tomato sauce, peel shallots and cut them into fine cubes. Wash and clean the tomatoes and pass the tomatoes from the flower side over a coarse grater until only tomato skin remains.

5. 5

   Stir in olive oil, diced shallots and capers and season with salt, pepper and sugar. For the egg sauce, boil eggs in boiling water for about 10 minutes until hard. Whisk vinegar, salt, pepper and honey.

6. 6

   Add oil drop by drop. Wash parsley, shake dry, pluck leaves from the stalks, chop and stir into the vinaigrette. Peel and chop the eggs and stir into the sauce. Quench the finished artichokes briefly in iced water and arrange on plates.

7. 7

   Pluck the leaves individually from the outside to the inside and dip them into the different dips.

Nutrition Facts

KCAL
690 kcal

CARBS
14 g

FATS
64 g

PROTEINS
12 g