Artichoke Salad

Ingredients

• 2 lemons
• 12 young artichokes
• Salt
• 2 hard‑boiled eggs
• parsley
• 8 anchovy fillets
• 2 sprigs fresh thyme
• 100 ml vegetable stock (from the jar)
• 2 tbsp Sour cream
• 2 tbsp lemon juice
• 2 tbsp small capers (from the jar)
• Pepper

Instructions

1. 1.

   Squeeze the lemons, pour half the juice into a bowl with cold water. Remove outer hard leaf rows from artichokes, trim leaf tips 2–3 cm with kitchen scissors. Cut stems to about 4 cm and peel. Halve artichokes lengthwise and remove inner fibrous “hay”. Work quickly and place cleaned artichokes in prepared lemon water immediately to prevent browning.

2. 2.

   Boil water in a pot, salt heavily, add remaining lemon juice. Cook cleaned artichokes over medium heat for 10–12 minutes until tender.

3. 3.

   Meanwhile, drain anchovy fillets and finely chop them. Wash thyme, shake dry, strip leaves. Blend anchovies, thyme, stock, sour cream, lemon juice, and one tablespoon of capers in a blender (or high‑speed jug with immersion stick) until smooth; season with pepper.

4. 4.

   Peel hard‑boiled eggs and finely dice. Wash parsley, shake dry, pick leaves and finely chop.

5. 5.

   Remove artichokes from the pot with a slotted spoon, drain well. Arrange on four plates while still warm. Drizzle anchovy dressing over them and sprinkle remaining capers, chopped parsley, and diced eggs on top.