Recipe Tip: Artichokes with Green Sauce
Top Recipe for 4 Persons by Falstaff Editorial Team. All ingredients and tips for getting it right. A simple but all the more aromatic dish that highlights the deliciousness of artichokes.
- 4large artichokes
- 2lemons, 2 cut into slices, 1 cut in half
- 1bay leaf
- salt for seasoning
- 1 handfulspinach
- 1 tablespoonsmall capers
- ¼ bunch(es)parsley
- 2egg yolk, raw
- 200 gyoghurt
- 150 mlrapeseed oil
Step 1Remove 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.
Step 2Immediately brush the cut surfaces of the artichokes with lemon juice from half of a lemon.
Step 3Fill 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.
Step 4For the green sauce, put the spinach, capers, gherkins, parsley, egg yolk, yoghurt and rapeseed oil in blender and pulse until smooth. Season to taste.
Step 5Drain the artichokes, arrange on a plate and pour the sauce over. Serve.