4 large artichokes, 1/2 lemon, 1 bunch of chives, 2 hard-boiled eggs, 12 cocktail tomatoes, 300 ml Gabriella's salad dressing
Cut off the upper third and the stems of the artichokes and peel them slightly. Rub the cut surface immediately with lemon juice, place in a high pot, cover with lightly salted water and cook for 35 minutes. (They are done when the leaves can be pulled out effortlessly.) Meanwhile, chop the tomatoes and eggs into small pieces and put them into Gabriella's salad dressing. Cut the chives into fine rolls, also add them and season with salt and pepper. Then fill into four portion bowls and serve with the lukewarm artichokes.