Fresh artichokes with sour cream, cheese and herbs dip

Ingredients for 2 servings:

• 2 artichokes
• 1 cup sour cream
• ¾ cup double cream
• 1 shot of coconut milk
• 1 dashes sherry vinegar
• 1 tsp lemon juice
• 1 tsp, heaped Parmesan, grated
• some salt and pepper
• 2 sprigs of parsley, finely chopped
• Coriander, finely chopped
• 1 garlic leaf (Garlic Social, indoor garlic), alternatively 1/3 garlic
• 1 tsp olive oil
• 1 pinch(s) of sugar

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 40 minutes

simple, fresh and delicious, something different

Wash the artichokes, trim the stems, and trim the leaf tips. Bring the artichokes, and any stems, to a boil in a large pot with plenty of salted water. Cooking time: 30-40 minutes, depending on the size. In the meantime, chop the herbs, mix all ingredients together thoroughly, and season to taste. Let them sit in the refrigerator for 20-30 minutes. The artichokes are ready when an outer leaf easily peels away. Drain well and serve immediately with the dip.