Artichokes with egg vinaigrette

Ingredients for 4 servings:

• 4 m.-large artichoke(s)
• 2 tbsp, leveled salt
• 2 organic lemons
• 4 eggs
• 4 tbsp balsamic vinegar, lighter
• 2 tsp Dijon mustard
• 1 pinch(s) of sugar
• 1 pinch of salt
• 8 tbsp olive oil, mild
• 4 tbsp natural yogurt
• 2 shallots
• 2 cloves garlic
• 5 small gherkins
• 200 g crème fraîche

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Wash the artichokes and break off the stems. Cover the whole artichokes with the stems in a suitable pot of water. Slice the lemons and add them to the cooking water with the salt. Cook for about 45 minutes, depending on their size. The artichokes are cooked when the bottom leaves can be easily pulled out. Then lift them out of the water with a slotted spoon and drain well. Place them on deep plates and let them rest for about 10 minutes. For the vinaigrette, finely chop the shallots and press the garlic. Finely chop the herbs. Boil the eggs for about 10 minutes, refresh them, and peel them. Then finely chop them. Also finely chop the gherkins. Place all the ingredients in a bowl and mix until creamy or puree with a hand blender. Stir in the crème fraîche at the end. To serve, place a large bowl on the table for the leaves. Ladle the vinaigrette into small bowls. To eat, pluck the artichoke leaves, dip the plucked end into the dip, and use your teeth to scrape off the soft flesh. Once the leaves become smaller and purple, tear them off. Remove the “hay” from the artichoke base with a teaspoon and enjoy the artichoke heart. The stem pulp is also delicious. Serve with a fresh baguette.