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Artichokes with avocado dip

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Ingredients for 4 servings:

  • 4 large artichokes (preferably Breton)
  • 10 tbsp lemon juice
  • 40 g almonds, sliced
  • 1 avocado(s)
  • 200 g cream cheese
  • 150 g natural yogurt
  • salt and pepper
  • 1 lemon(s)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

delicious, light starter

Remove the stems from the artichokes, rub the bases with a halved lemon, and trim the individual leaves in the lower rows with scissors if necessary (not necessary, but it looks nicer). Bring 2 liters of salted water to a boil with 6 tablespoons of lemon juice and simmer the artichokes for 45 minutes. Toast the flaked almonds. Puree the avocado with 4 tablespoons of lemon juice, mix with cream cheese, yogurt, salt, and pepper, and sprinkle with the toasted almonds. Slice the second lemon half, then halve these. Serve the artichokes with the sauce and lemon slices.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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