Artichokes with two dips

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash 1 lemon hot and cut into slices. Boil lemon slices, except for 2 pieces, in a large pot with salted water. Wash artichokes, remove brown leaves, break off stems. Rub the broken parts with 1 remaining lemon slice. Cut artichoke leaves shorter with household scissors and rub them with the remaining lemon slice. Cook artichokes in salted water for 35-40 minutes.

2. 2

   For the vinegar-oil dip, boil the eggs for about 9 minutes. Then rinse with cold water, peel and chop. Wash parsley, dab dry and chop. Mix vinegar, 2 tablespoons of water, salt and pepper. Add 4 tablespoons of oil. Fold in eggs and parsley. For the tomato dip, mix mayonnaise, yoghurt and ketchup. Season to taste with salt and pepper. Peel garlic and cut into thin slices. Fry in the remaining oil until golden brown. Wash, clean, seed and dice the tomatoes. Stir the garlic and diced tomatoes into the mayonnaise sauce.

3. 3

   Season to taste with salt and pepper. Peel garlic and cut into thin slices. Fry in the remaining oil until golden brown. Wash, clean, seed and dice the tomatoes. Stir the garlic and diced tomatoes into the mayonnaise sauce. Drain the artichokes. Wash remaining lemons and tomatoes and cut into slices. Arrange artichokes, dips and lemon and tomato slices

Nutrition Facts

KCAL
420 kcal

CARBS
13 g

FATS
36 g

PROTEINS
9 g