Globe artichokes with lemon aioli
Globe
artichokes with lemon aioli
·
50 minutes
·
Serves 4
·
Easy
·
Vegetarian
Ingredient
•
Lemons 2, 1 zested and juiced, 1 halved
•
Globe artichokes 4
•
Garlic 3 cloves
•
Egg yolks 2
•
Dijon mustard 1 tbsp
•
Olive oil 300ml
Recipe
1.
Put the two halves of lemon into a large pan and
fill it with water. Prepare the artichokes by first snapping the
stem off each and trimming the base flat, then trim the spiky tops of the
leaves off with scissors. Put the artichokes into the pan and bring to a
simmer, cook for 35-40 minutes or until a leaf will pull out easily. Drain
well.
2.
Meanwhile, crush or microplane the garlic to a
very fine paste and mix it with the egg yolks, mustard and lemon zest.
Beat in the oil a drop at a time and then a dribble at a time until a thick
emulsion forms. Season and add enough lemon juice to give flavour without
making it too sloppy.
3. Part the leaves of the artichokes and use a teaspoon to scrape out
the hairy choke in the centre, leaving the base clean. Serve the artichokes with
the aioli to dip the leaves in.
Per
serving 442kcal | protein 5.3g | carbs 7g | fat 42g |sat fat 6.2g | fibre 7g |
salt 0.5g
