Artichokes with Dip
Artichokes with dip is a recipe with fresh ingredients from the dips category. Try this and more recipes from Spoonsparrow!
Ingredients
- violet blossoms
- Watercress
- Sea salt
- 60 g mixed herbs (e.g., parsley, chives or wild garlic)
- 2 tbsp olive oil
- 50 g cream cheese
- 50 g yogurt
- 100 g Mascarpone
Instructions
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1.
Clean the artichokes by breaking off the hard stem. Remove the lower dry leaves and cut off the leaf tips. The easiest way is to trim the top third with a sharp knife and immediately drizzle with lemon juice to prevent browning. Pour the remaining lemon juice into a large pot of sparkling salted water and place the artichokes in it. Cover and simmer for about 15–20 minutes until tender.
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2.
Wash, dry, and crumble the herbs; grind them with olive oil in a mortar. Mix cream cheese, yogurt and mascarpone together, fold in the pesto, and season with a pinch of salt.
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3.
Lift the artichokes from the water, drain, and place on plates. Arrange the herb cream beside them and garnish the plates with violet blossoms and watercress as desired. Pull apart individual artichoke leaves and dip them into the sauce. The flesh can be scraped out with teeth. Fresh baguette is a perfect accompaniment.
