Artichokes with Olive Oil Aioli

By Dixie Elliott

Artichokes with Olive Oil Aioli

Artichokes with Olive Oil Aioli recipe, brought to you by MiNDFOOD. This flavorsome vegetarian recipe lets fresh, seasonal produce be the hero of the dish. Simply clean and steam fresh artichokes and serve with a simple olive oil aioli.

 

Serves 4

2 egg yolks

2 lemons, juiced (you will need 1/3 cup juice)

1/3 cup fresh chervil or parsley, roughly chopped

2/3 cup extra-virgin olive oil, plus extra to serve

4 artichokes

1 extra lemon, sliced, to serve

 

1 Place egg yolks into a small food processor with 1 tbsp lemon juice. Process for 30 seconds. Add chervil. With processor motor running, slowly add olive oil until a thick aioli forms. Add warm water, 1 tbsp at a time until desired consistency is reached. Transfer to a serving bowl.

2 Fill a large bowl with cold water. Add 2 tbsp lemon juice. Trim stalk from each artichoke leaving about 5cm. Trim 2cm from top of artichokes.

3 Remove outer leaves until you reach the light green, softer leaves. Trim hard base where leaves have been removed. Place artichokes in lemon water.

4 Bring a large saucepan of water to the boil. Drain artichokes and add to boiling water. Place a large plate over top of artichokes to submerge. Simmer for 20-25 minutes or until tender. Drain.

5 When cool enough to handle, cut artichokes in half lengthways and remove choke.

Combine 1 tbsp olive oil and remaining lemon juice in a jug. Season with salt and pepper. Pour over cooled artichokes.

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