Artichokes with two different dips

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Halve the lemon and cut 8 slices from the middle. Squeeze juice from the ends. Wash the artichokes. Break off the stalk close to the flower head in order to pull out woody fibres. Use a knife to cut straight. Cut off the outer leaves with it.

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. Cook immediately in plenty of boiling salted water for about 35 minutes.

3. 3

   For the salsa, peel and finely dice the onion. Wash the basil, shake dry and chop the leaves finely. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Stir in olive oil, vinegar, diced onions, tomato juice, basil and capers and season to taste with salt, pepper and sugar

4. 4

   For the avocado dip clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces. Cut the avocado in half, remove the stone and remove the flesh from the skin with a tablespoon. Crush the avocado with a fork. Stir in yoghurt and chilli and season to taste with salt, pepper and lemon juice. Wash the coriander, shake dry. Chop the upper 1/3 finely and stir in

5. 5

   Quench the finished artichokes briefly in iced water and arrange on plates. Pluck the leaves individually from the outside to the inside and dip them into the various dips. You can also cut the artichoke hay from the bottom and eat the artichoke bottom as well

Nutrition Facts

KCAL
230 kcal

CARBS
8 g

FATS
20 g

PROTEINS
6 g