Artichokes with an olive and herb dip

Preparation time: cca. 10 minutes (plus cooking time)
Per portion cca. 322 kcal / 1352 kJ
7 g P, 26 g F, 12 g CH


  • 4 large fresh artichokes
  • salt
  • juice of 1 lemon
  • 200 g yoghurt
  • 100 g low-fat crème fraîche
  • 100 ml cream
  • 3 green chilli peppers (jar)
  • 5 black olives, pitted
  • bunch of fresh spring herbs
  • 1 garlic clove
  • 1 tsp mustard
  • pepper


  1. Wash and drain the artichokes. Remove the stalks and trim the leaf tips with kitchen scissors. Cook in a great amount of boiling salted water with the lemon juice for cca. 25 minutes.
  2. In the meantime, mix the yoghurt with the crème fraîche and cream. Drain and finely chop the chillies; chop the olives. Wash and shake dry the herbs, then chop the leaves into fine pieces. Peel and finely chop the garlic. Stir into the yoghurt mixture.
  3. Add the mustard, and season the dip with salt and pepper to taste. Drain the artichokes. Pull off the leaves and palce the fleshy part in the dip.

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Written by Tonchi Bugers

My passion is preparing delicious and nutritious meals.


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