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🍽️ Steamed Artichokes with Creamy Crab Dip

218 kcal · 30 min · 4 servings

Ingredients

• 4 artichokes
• salt
• 1 untreated lemon (zested peel and juice)
• 100 g cooked shrimp
• 100 g sour cream
• 100 g whipping cream
• 1 tsp chopped dill tips
• black pepper (freshly ground)
• dill tips (for garnish)

Instructions

1. 1. Rinse the artichokes thoroughly under running water.
2. 2. Trim the stems just below the outer leaves.
3. 3. Add 500 milliliters of water, a pinch of salt, and 2 tablespoons of lemon juice to a large pot.
4. 4. Bring the liquid to a boil.
5. 5. Place the artichokes in the pot and cover with a lid.
6. 6. Cook the artichokes for about 30 minutes.
7. 7. Meanwhile, set aside a few nice crab legs for garnish.
8. 8. Blend the remaining crab meat with sour cream, sweet cream, and the rest of the lemon juice until smooth.
9. 9. Finely chop the dill tips and grate the lemon zest.
10. 10. Stir the dill and lemon zest into the crab mixture.
11. 11. Season the dip mixture with salt and pepper to taste.
12. 12. Spread the finished dip onto four large plates.
13. 13. Garnish the dip with the reserved crab legs and fresh dill tips.
14. 14. Let the cooked artichokes drain well.
15. 15. Place the artichokes on the plates next to the dip.
16. 16. Place a small bowl nearby to dispose of used leaves.
17. 17. Pull off the artichoke leaves with your fingers.
18. 18. Dip the fleshy bottom end of each leaf into the sauce.
19. 19. Nibble the soft flesh off the leaf.
20. 20. Remove the fuzzy inner part ('choke') of the artichoke using a knife and fork.
21. 21. Eat the remaining artichoke base along with the dip using cutlery.

Nutrition per serving

• kcal: 218
• Protein: 13 g · Fett/Fat: 13 g · Carbs: 10 g