Snacks & salads


Preparation time: approx. 10 minutes (plus cooking time)

Per portion approx. 322 kcal / 1352 kJ

7 g P, 26 g F, 12 g CH

Serves 4

4 large fresh artichokes


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


1 Wash and drain the artichokes. Cut off the stalks and trim the leaf tips with kitchen scissors. Cook in plenty of boiling salted water with the lemon juice for about 25 minutes.

2 Meanwhile, combine the yoghurt with the crème fraîche and cream. Drain and finely chop the chillies; chop the olives. Wash and shake dry the herbs, then finely chop the leaves. Peel and finely chop the garlic. Add to the yoghurt mixture.

3 Stir in the mustard, and season the dip with salt and pepper. Drain the artichokes. Pull off the leaves and put the fleshy part in the dip.