Artichokes with three dips

Name: Artichokes with three dips
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 large artichokes; 7-10 Tbsp Salt; 1 Lemon; 200 g Double cream cream cheese; 6 TABLESPOONS Milk; 1 Garlic clove; 7-10 Tbsp Juice of 1/2 lime; 7-10 Tbsp Pepper; 75 g Butter; 2 TABLESPOONS Tomato paste; 1 Egg yolk (size M); 4 TABLESPOONS lukewarm vegetable stock; 7-10 Tbsp Cayenne pepper or Tabasco; 2 shallots or 1 small onion; 1/2 bunch parsley, dill and chives; 4 TABLESPOONS Herb Vinegar; 4 TABLESPOONS Oil; 7-10 Tbsp Sugar; 7-10 Tbsp Lemon

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 large artichokes
7-10 Tbsp Salt
1 Lemon
200 g Double cream cream cheese
6 TABLESPOONS Milk
1 Garlic clove
7-10 Tbsp Juice of 1/2 lime
7-10 Tbsp Pepper
75 g Butter
2 TABLESPOONS Tomato paste
1 Egg yolk (size M)
4 TABLESPOONS lukewarm vegetable stock
7-10 Tbsp Cayenne pepper or Tabasco
2 shallots or 1 small onion
1/2 bunch parsley, dill and chives
4 TABLESPOONS Herb Vinegar
4 TABLESPOONS Oil
7-10 Tbsp Sugar
7-10 Tbsp Lemon

Directions

1
Break off the stems of the artichokes, cut off the tips of the leaves. Boil up plenty of salted water. Wash and slice the lemon. Add the artichokes and lemon slices to the boiling water, cover and cook over a low heat for about 20 minutes.
2
Stir cream cheese and milk until smooth. Peel garlic and press it through the press to the cheese. Season to taste with salt, pepper and lime juice. Melt butter and let it cool down. Whip tomato paste and egg yolk.
3
Slowly add butter while stirring. Add the stock. Season to taste with salt, cayenne pepper or Tabasco. Peel and finely dice the shallots. Wash the herbs, dab dry and chop finely. Season vinegar with salt, pepper and sugar.
4
Gradually fold in the oil. Fold in shallots and herbs. Serve artichokes and dips together.