Artichokes with mustard dip recipe
Artichokes with Mustard Dip recipe
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|salt and pepper|
|4 tbsp||white wine vinegar|
|9 tbsp||olive oil|
|1 tsp||capers, chopped|
|1 tbsp||chives, chopped|
Put the artichokes into a saucepan. Fill half up with water and bring to a boil. Season with lemon juice, salt and pepper. Cover and simmer for approximately 30 minutes. The artichokes are done, when you can easily pull off the outer leaves.
Mix together the vinegar and the mustard. Season with salt, pepper and sugar. Whisk in the oil. Add the chives and the capers.
Drain the artichokes and serve them on plates, together with the sauce.
To eat, pull off the outer petals and dip with the fleshy end in the sauce and pull through teeth to remove the soft, pulpy, delicious portion of the petal. Discard remaining petal.
When all petals are removed, scrape out and discard the inedible fuzzy part covering the artichoke heart. Cut the remaining bottom of the artichoke into pieces and dip them into the sauce to eat.
ca. 20 min
Cooking / Baking Time:
ca. 30 min
Grade of difficulty:
Calories per portion:
Reference: Artichokes with mustard dip recipe
Recipe type: xarchivex
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