{"id":556,"date":"2011-04-14T21:05:19","date_gmt":"2011-04-14T21:05:19","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=556"},"modified":"2012-03-07T14:51:59","modified_gmt":"2012-03-07T14:51:59","slug":"artischockenherzen-und-palmitos","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/14\/artischockenherzen-und-palmitos\/","title":{"rendered":"Artischockenherzen und Palmitos"},"content":{"rendered":"

Zutaten:<\/i><\/b>
\nca. 16 Artischockenherzen nature, konserviert in Dose oder Glas
\n1 gro\u00dfe Dose Palmitos (Palmensprossen), ca. 1 kg
\nSauce Vinaigrette<\/em>
\n4 EL wei\u00dfer Weinessig
\n8 EL \u00d6l
\n1\/2 TL scharfer Senf
\nje 1\/2 TL Salz und Pfeffer
\n1\/2 geriebene Zwiebel
\n2 hartgekochte Eier
\n1\/2 Bund Petersilie<\/p>\n

\nZubereitung: <\/b>
\nF\u00fcr die Sauce hartgekochte Eier und Petersilie fein hacken. Senf, Salz, Pfeffer, geriebene Zwiebel und Essig verr\u00fchren, das \u00d6l zugeben und die Marinade mit dem Schneebesen schlagen. Eier und Petersilie in die Sauce mischen. Die Artischockenherzen und Palmitos abtropfen lassen. Artischocken evtl. halbieren. Palmitostangen in mundgerechte St\u00fccke schneiden. Die Gem\u00fcse getrennt in Sch\u00fcsseln anrichten, mit Sauce Vinaigrette \u00fcbergie\u00dfen und vor dem Servieren 30 Minuten ruhen lassen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten: ca. 16 Artischockenherzen nature, konserviert in Dose oder Glas 1 gro\u00dfe Dose Palmitos (Palmensprossen), ca. 1 kg Sauce Vinaigrette 4 EL wei\u00dfer Weinessig 8 EL \u00d6l 1\/2 TL scharfer Senf je 1\/2 TL Salz und Pfeffer 1\/2 geriebene Zwiebel 2 hartgekochte Eier 1\/2 Bund Petersilie Zubereitung: F\u00fcr die Sauce hartgekochte Eier und Petersilie fein … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[18],"tags":[],"class_list":["post-556","post","type-post","status-publish","format-standard","hentry","category-gemuse","item-wrap"],"yoast_head":"\nArtischockenherzen und Palmitos<\/title>\n<meta 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April 2011","format":false,"excerpt":"Zutaten: 4 Artischockenherzen aus der Dose 4 gekochte Hummerkrabbenschw\u00e4nze 1 geh\u00e4ufter Teel\u00f6ffel deutscher Kaviar 3 EL Cr\u00e8me fra\u00eeche oder saure Sahne 1 TL englisches Senfpulver Zubereitung: Cr\u00e8me fra\u00eeche oder saure Sahne mit Senfpulver glattr\u00fchren und abschmecken. Artischockenherzen abtropfen lassen und halbieren. Hummerkrabbenschw\u00e4nze sch\u00e4len und den schwarzen Strang entfernen. Auf einem\u2026","rel":"","context":"In "Fisch"","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/fisch-2\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":554,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/14\/artischockensalat\/","url_meta":{"origin":556,"position":2},"title":"Artischockensalat","author":"Steffen","date":"14. April 2011","format":false,"excerpt":"Zutaten: 6 kleine Artischockenherzen aus der Dose 4 EL Oliven\u00f6l 1 Glas Wei\u00dfwein Salz Pfeffer 4 kleine Tomaten 125 g Krabben 10 gr\u00fcne Oliven 1 Bund Radieschen Saft von 1 Zitrone Zubereitung: Artischockenherzen halbieren. Tomaten vierteln, Radieschen putzen. Dann die Artischockenherzen mit Oliven\u00f6l und Wei\u00dfwein begie\u00dfen, salzen, pfeffern und 2\u2026","rel":"","context":"In "Salat"","block_context":{"text":"Salat","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/salat\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":564,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/14\/antipasto-misto\/","url_meta":{"origin":556,"position":3},"title":"Antipasto misto","author":"Steffen","date":"14. 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