for 4 people

Vinaigrette

1 tbsp	olive oil
1	shallot, finely chopped
40 g	caper berries
1	organic lemon, grated zest, juice set aside
1 ½ dl	white wine
20 g	butter
¼ tsp	salt
a little	pepper

Artichokes

2	artichokes
	salted water, boiling

Dip

180 g	plain yoghurt
½ bunch	dill, finely chopped
¼ tsp	salt
a little	pepper

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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