Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Vinaigrette
Artichokes
Dip
Utensils
One ovenproof dish (holding approx. 2 l), greased
How it's done
Vinaigrette
Heat the oil in a small pan. Add the shallot, sauté for approx. 3 mins. Add the capers and lemon zest, cook briefly. Pour in the wine, simmer for approx. 3 mins. Remove the pan from the heat, add the butter, season.
Artichokes
Remove the bottom 3 rows of leaves from the artichokes, peel the stems, halve the artichokes, remove the "beard". Place the artichokes and the reserved lemon juice in boiling salted water, cook for approx. 8 mins. Remove the artichokes, drain, place cut side up in the prepared dish. Drizzle with the vinaigrette.
Bake
Approx. 30 mins. in the centre of an oven preheated to 200 °C. Remove.
Dip
Mix the yoghurt and dill, season, serve with the artichokes.
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