Artichokes with tomato dip

Ingredients for 2 servings:

• 2 artichokes
• ½ lemon(s), sliced
• 2 large tomatoes, pitted and finely diced
• 2 spring onions, chopped
• 3 tbsp herbs (basil, chives,…), chopped
• 80 ml olive oil
• 1 garlic clove(s), chopped
• Agave syrup
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegan

Cut off the tips of the artichokes with a knife. Use scissors to cut off the tips of each leaf. Break off the stems of the artichokes so they can stand upright. Place 2 lemon slices and the artichokes in a bowl of water. Bring a large pot of water to a boil with the remaining lemon slices and salt. When the water boils, add the artichokes and weigh them down with a heatproof plate/lid to keep them submerged. Reduce the heat and simmer for about 30 minutes. When the outer leaves come off easily, drain the artichokes point-down on paper towels. Combine the tomatoes, spring onions, herbs, garlic, and olive oil. Season with salt, pepper, and agave syrup. Just before the artichokes are cooked, heat the dip briefly. Pull off the leaves one at a time and scoop up the dip. Use your teeth to pull off the “meat” of the leaf. When all the leaves have been eaten, the artichoke heart will appear. To eat it, the hay must be removed with a knife. Tip: Simply season the inside of the tomatoes and eat them on the side!