Artichokes with herb cream

Ingredients for 4 servings:

• 4 large artichokes
• 1 lemon(s)
• Salt
• 3 peppers, green, from the jar
• 1 bunch of mixed herbs (e.g. parsley, lemon balm and basil)
• 1 garlic clove(s)
• 100 g crème fraîche
• 200 g yogurt
• 100 g cream
• 1 tsp mustard, hot

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Wash the artichokes, trim the stems, and trim the leaf tips with scissors. Squeeze the lemon. Cover the artichokes in plenty of water with lemon juice and a generous pinch of salt and cook over medium-high heat for 20-30 minutes, until the outer leaves can be easily picked off. For the herb cream, finely slice the chili peppers. Wash the herbs and chop the leaves. Peel and chop the garlic. Mix the crème fraîche with yogurt, cream, and mustard. Mix with the chili peppers, garlic, and herbs, and season the cream with salt. Drain the artichokes. To eat, pluck the leaves, dip the fleshy part into the cream, and use your teeth to peel rather than bite. Finally, remove any “hay” from the base and enjoy with the remaining cream.