A more wonderful asparagus recipe:
Chicory: Cut the chicory stems in half and remove the stalk. About 5 min in boiling salted water with a pinch of sugar form. Lightly fry the blanched chicory in butter. Add thyme, new spice, shallots and lemon peel. Extinguish with the clear soup. Remove the chicory after about 3 min. Briefly reduce the liquid in the frying pan and thicken with a little butter. Cover the chicory with the sauce and serve with the chops.
Pork chops and artichoke hearts: season the meat with salt and pepper and fry gently in a frying pan with olive oil for 10 minutes on each side.
Tear off the bracts of the artichoke hearts towards the bottom. Everything that is green or purple must be removed. The yellow heart remains at the long stem base. There is no need to cut off the stem base, as it is just as delicious as the artichoke itself. Chop the often dried end of the stem into small pieces. Peel the dark green exterior of the stem from the stem end toward the bud with a kitchen knife similar to the way you peel asparagus spears. This work is a little bit time consuming.
Therefore, it is recommended to soak the peeled fruit in cold water mixed with a small amount of ascorbic acid.
Ascorbic acid (citric acid) is pure vitamin C and can be bought for little money in any pharmacy.
Put the peeled artichoke hearts into boiling, lightly salted
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