Artichokes with three sauces

Name: Artichokes with three sauces
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 untreated lemon; 4 large artichokes; 7-10 Tbsp salt, pepper, cayenne pepper; 200 g Double cream cream cheese; 6 TABLESPOONS milk, 1 garlic clove; 7-10 Tbsp grated rind and juice; 7-10 Tbsp of 1/2 lime or lemon; 75 g butter, 2 tablespoons tomato paste; 1 fresh egg yolk; 3-4 Tbsp warm vegetable broth; 1 Shallot or small onion; 2-3 stem(s) Parsley and Dill; 1/2 bunch chives, 4 tablespoons vinegar; 7-10 Tbsp sugar, 4 tablespoons of oil (for B. Safflower oil); 7-10 Tbsp Lemon

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 untreated lemon
4 large artichokes
7-10 Tbsp salt, pepper, cayenne pepper
200 g Double cream cream cheese
6 TABLESPOONS milk, 1 garlic clove
7-10 Tbsp grated rind and juice
7-10 Tbsp of 1/2 lime or lemon
75 g butter, 2 tablespoons tomato paste
1 fresh egg yolk
3-4 Tbsp warm vegetable broth
1 Shallot or small onion
2-3 stem(s) Parsley and Dill
1/2 bunch chives, 4 tablespoons vinegar
7-10 Tbsp sugar, 4 tablespoons of oil (for B. Safflower oil)
7-10 Tbsp Lemon

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 cuttings with lemon. Cut lemon into slices, boil up in plenty of salted water. Cover the artichokes and cook for 30-45 minutes.
2
Cheese dip: Stir cheese and milk until smooth. Peel garlic and press it in through the garlic press. Season with salt, pepper, lime peel and juice
3
Tomato butter: Melt the butter and let it cool down a little. Whip tomato paste and egg yolk. Gradually stir in the butter and stock. Season to taste with salt and cayenne pepper
4
Vinaigrette: Peel and chop the shallot. Wash and chop the herbs. Mix with shallot, vinegar, 2-3 tablespoons of water, salt, pepper and 1 pinch of sugar. Whip the oil into the vinaigrette. Drain the artichokes. Arrange everything with lemon. Served with: bread