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Artichokes with Green Sauce
2026 June 12
Ingredients for 4 people
- 4 artichokes
- 250 g fresh spinach
- parsley, basil, dill, tarragon
- Ghee
- 1 courgette
- Vata Churna
- Salt, pepper
preparation
Rinse the artichokes under cold water and snap or cut off the stem. Cut away the base and rub the cut surfaces with lemon juice. Cook in salted water with a splash of lemon juice for 30–45 minutes, until the inner leaves come away easily.
For the sauce, heat the Vata Churna in ghee (1 teaspoon per person). Add the courgette, fry briefly and cook. Add a little water to the pan if necessary.
Add the spinach before the courgette is fully cooked. Add parsley, basil, dill or tarragon to taste.
Add salt and pepper to taste.
