ArepasArtichokes with Herb Dip Asian Ground Meat Hotpot



Artichokes with Herb Dip




Ingredients:
3
1
1 l / 1.75 pints
2
250 g / 8 oz
1/2 cup
1 tsp

150 g / 5 oz
150 g / 5 oz
1/2 cup
1 tbsp
1 tbsp


artichokes
lemon
water
shallot
greens
parsley
black peppercorns
Salt
yogurt
creme fraiche
parsley
fresh dill
chives
Garlic
pepper, salt

Serves 3 - 260 cal per serving
Prep-time: 15 min. - Total-time: 45 min.
Cut off the stems of the artichokes and break off the bottom layer of leaves. Cut off the tips of the other leaves with a pair of scissors. Place a slice of lemon on the bottom of each artichoke and tie together with garn. Fill a cooking pot with water and add the rest of the lemon. Clean and peel the onions and other vegetables, chop roughly and place in the water. Add the entire sprigs of parsley, peppercorns and salt and bring to the boil. Place the artichokes in the boiling water, weigh them down with a smaller lid and cover the pot with a lid. Cook the artichokes for approx. 30 to 40 min. at a medium temperature. The artichokes are done when the leaves can be easily plucked. Mix together the yoghurt, sour cream, finely chopped herbs and spices to make a dip for the artichokes. Refrigerate the dip for a few hours to allow the herbs to develop their flavour.



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