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Artichokes with Green Sauce

Artichokes with Green Sauce
© Constantin Fischer
Home Food & Drinks Recipes Cooking Artichokes with Green Sauce

Artichokes with Green Sauce

Vegetables
Vegetarian

A simple but all the more aromatic dish that highlights the deliciousness of artichokes.

Falstaff Editorial Team

For the artichoke:

Ingredients (4 servings)
4 large artichokes
2 lemons, 2 cut into slices, 1 cut in half
1 bay leaf
salt for seasoning

For the sauce:

Ingredients (4 servings)
1 handful spinach
1 tablespoon(s) small capers
8 gherkins
1/4 bunch parsley
2 egg yolk, raw
200 g yoghurt
150 ml rapeseed oil
salt
pepper
  • Remove the top and bottom end of the artichokes and trim them neatly. Cut out the inside of the artichoke with a small knife and remove the "choke" from the bottom of the artichoke with a small spoon.
  • Immediately brush the cut surfaces of the artichokes with lemon juice from half of a lemon.
  • Fill a large pot with enough water to cover the artichokes. Add the quartered lemons, bay leaf and salt to the saucepan, add the artichokes and bring to the boil, then switch heat off, cover and leave to cook in the residual heat for approx. 45 mins. until the leaves of the artichoke can be easily peeled off.
  • For the green sauce, put the spinach, capers, gherkins, parsley, egg yolk, yoghurt and rapeseed oil in blender and pulse until smooth. Season to taste.
  • Drain the artichokes, arrange on a plate and pour the sauce over. Serve. 
Impressions of the preparation in the picture gallery. 
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