Artichokes with two dips

STEP BY STEP

Let's make something delicious.

1. 01

   Remove the stems and outer leaves from the artichokes with a sharp knife. Brush the cut surfaces with the juice of the lemon.

2. 02

   Bring a large saucepan of salted water to the boil. Add the artichokes and the squeezed lemon and boil for 30 to 40 minutes, depending on their size, until cooked.

3. 03

   Meanwhile, prepare the two dips. Hard-boil the egg, then finely dice it along with the shallot and garlic. Mix with the olive oil and white wine vinegar. Wash, dry and finely chop the parsley, then stir it into the dip.

4. 04

   For the second dip, mix the crème fraîche, yoghurt, lemon juice, mustard, mayonnaise and one crushed garlic clove. Snip the chives into small rings and stir them in.

5. 05

   Once the artichokes are cooked, serve them with both dips.