🍽️ Artichokes with Herb and Egg Dip

Name: Artichokes with Herb and Egg Dip
Total time: 30 min
Yield: 4 servings
Ingredients: 4 artichokes; 1 untreated lemon; salt; 0.5 bunch mixed herbs; 4 tbsp sherry vinegar; 8 tbsp olive oil; salt; pepper (from the mill); 2 hard-boiled eggs; 1 red onion; white bread (for serving)

230 kcal · 30 min · 4 servings

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Ingredients

4 artichokes
1 untreated lemon
salt
0.5 bunch mixed herbs
4 tbsp sherry vinegar
8 tbsp olive oil
salt
pepper (from the mill)
2 hard-boiled eggs
1 red onion
white bread (for serving)

Instructions

1. Remove the tough outer leaves and the stem of the artichokes. Cut off the tips with kitchen scissors. Place the lemon slices and the artichokes in boiling salted water and cook them for about 35 to 40 minutes until they are soft and the leaves can be pulled out easily.
2. Wash the herbs, shake them dry and chop them finely. Stir the sherry vinegar, oil, salt and pepper together to make a sauce. Finely chop the hard-boiled eggs and the onion and mix them with the sauce.
3. Arrange the artichokes on a platter with white bread and the dip and serve.

Nutrition per serving

kcal: 230
Protein: 7 g · Fett/Fat: 18 g · Carbs: 12 g