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1. Cook four artichokes in boiling salted water for 40 minutes.
2. in the meantime, prepare the dip
3. dice the 2 hard-boiled eggs. Cut the 12 cocktail tomatoes into small cubes. Chop the chives finely and mix everything with 200 ml Gabriella's salad dressing.
4. divide into 4 serving bowls and serve with the lukewarm artichokes.
