Fresh artichokes with 3 different dips

Ingredients for 4 servings:

• 4 large artichokes
• 1 lemon(s), sliced
• 2 red bell peppers
• 3 garlic
• 5 tbsp vinegar (red wine vinegar)
• 1 tbsp sugar
• salt and pepper
• 200 ml olive oil
• 30 g tomatoes, dried and pickled
• 1 tsp olive oil
• 10 basil leaves
• ½ cup vegetable broth
• 40 g cheese (Pecorino), grated
• 1 tsp butter
• 1 tsp curry powder
• 150 g yogurt
• 15 g walnuts, finely chopped
• salt and pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Boil plenty of water with lemon slices. Meanwhile, trim the leaves from the artichokes and cook them for 30-40 minutes (depending on size). For the bell pepper dip, peel the bell peppers (grill them first until the skin blisters and peels off), puree them with the garlic cloves, red wine vinegar, salt, pepper, and sugar, and slowly stir in the olive oil. For the tomato dip, puree the dried, pickled tomatoes with 1 teaspoon of olive oil, the basil leaves, and the vegetable stock. Stir in the salt, pepper, and grated hard cheese. For the curry yogurt dip, melt 1 teaspoon of butter and gently melt 1 teaspoon of curry powder in it. Mix with the yogurt, finely chopped walnuts, salt, and pepper. Arrange the cooked artichokes on a serving plate and serve with the various dips.