Artichokes with dip

Ingredients for 4 servings:

• 4 large artichokes, fresh
• lemon juice
• Salt
• 60 g crème fraîche
• 90 g yogurt
• 10 g mustard
• 100 g mayonnaise
• 1 garlic clove(s), finely chopped
• 2 tbsp lemon juice
• 1 tbsp parsley, fresh or frozen, chopped
• 1 tbsp light vinegar
• ½ tsp sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

festive starter, family recipe

First, cut the artichoke stems right next to the head. Then, select pots that will easily hold the artichokes upright (two large pots are usually sufficient for four large artichokes). Bring water to a boil, add a dash of lemon juice and a pinch of salt, and simmer the artichokes gently in a covered pot for 35-45 minutes (depending on size). Since they tend to float to the top, you can turn them occasionally. In the meantime, prepare the sauce. Weigh all the ingredients and mix well, adding more seasoning if desired. The artichokes are cooked when the bottom leaves come out easily. It’s best to lift them out of the water with a large slotted spoon, drain well, and place them on deep plates. They’re now ready to serve. We always put the dip on the table, as well as a large bowl for the leaves. Now everyone can pour some of the dip into a small bowl, pluck off the leaves, dip the plucked end into the dip, and peel off the soft flesh with their teeth. Once the leaves become smaller and purple, cut them and the straw horizontally from the base, and finally, enjoy the artichoke base.