| Type | Per person |
|---|---|
| Energy | 65 kcal |
| Fat | 1 gr |
| of which saturated | 0 gr |
| Carbohydrates | 10 gr |
| of which sugars | 9 gr |
| Fibres | 2 gr |
| Protein | 3 gr |
| Salt | 0 gr |
Artichoke with dip of watercress, dill and mustard
2 persons
30 - 60 min
With seasonal products
135gr vegetables p.p.
Ingredients
2 persons
| 2 artichokes |
| lemon juice |
| 25g watercress |
| 1 tablespoon dill (fresh or frozen) |
| 1 teaspoon mustard |
| 4 tablespoons semi-skimmed yoghurt |
| pepper |
Preparation
- Wash the artichokes and cut off the stem and about 1/3 of the top.
- Cut off the dry ends of the large lower leaves.
- Cook the artichokes in plenty of water with some lemon juice for 35-40 minutes until tender. If necessary, put a dish on top to keep the artichokes submerged.
- The artichoke is done when a leaf can be easily pulled off.
- Remove the artichokes from the water and leave them upside down on a plate to drain and cool.
- Wash the watercress and mash it with the dill in a food processor or with a hand blender.
- Whisk in the mustard and yoghurt.
- Flavour the sauce with pepper and possibly a drop of lemon juice.
- Divide the sauce between 2 small bowls.
- Pull a leaf from the artichoke each time, dip it in the sauce and suck the leaf out.
- When all the leaves are gone, remove the hay. Cut the artichoke base into pieces and dip in the sauce.
Source: Nutrition Centre
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