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
Artichokes
Caper dip
How it's done
Artichokes
Break off the stems at the base of the artichokes. Using a knife, trim the remaining leaf tips by approx. ⅓. Cook the artichokes with the slices of lemon in boiling salted water for approx. 15 mins. until just soft. Remove the artichokes, drain, allow to cool slightly and remove the “beard”.
Caper dip
Place the mustard and all the other ingredients in a measuring cup, puree. Serve the dip with the artichokes.
| Note: | Pluck the leaves off the artichoke one by one, dunk them in the dip and enjoy the innermost portion of the leaves. The leaves get increasingly succulent the closer they are to the middle. |
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