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Seasonal Favourite - Summer Seasonal Cooking Recipes (Part 3) - Globe artichokes with lemon aioli

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Globe artichokes with lemon aioli

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

 

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