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- Charred artichokes with preserved lemon aïoli
Charred artichokes with preserved lemon aïoli
Published: May 25, 2016 at 11:57 AM
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Serves 6 as a starter
Easy
Total time: 1 hr
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These charred artichokes with preserved lemon aïoli make a great veggie starter or snack. Adding preserved lemon to the aïoli gives it a great, zesty kick
Vegetarian
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Ingredients
Nutrition
-
2 egg yolks
-
1 lemon
plus wedges to serve
-
1 clove garlic
crushed
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olive oil
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2 small (from a jar) preserved lemons
well drained
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6 globe artichokes
-
to serve crusty bread
Nutrition: per serving
- kcal455
- fat44.4g
- saturates6.6g
- carbs4.1g
- sugars1.3g
- fibre10.4g
- protein4.6g
- salt0.9g
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Method
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step 1
To make the aïoli, put the egg yolks, 2 tbsp of the lemon juice, garlic and some seasoning in a small blender and blitz until smooth (or put in a jug and whizz with a stick blender). Slowly drizzle in 250ml olive oil while still blending, until it emulsifies and thickens.
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step 2
Cut the preserved lemons in half, scrape out the seeds and flesh, and discard, leaving just the peel. Chop very finely, and stir into the aïoli. Cover and chill.
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step 3
Cut the top 1/3 off the globes with a sharp knife, then trim the tips of the leaves with scissors. Put them in a large pan, cover with water and add the remaining lemon juice, plus the squeezed lemon halves. Bring to a boil, weighing down the artichokes with an upturned plate if they’re bobbing around too much. Simmer for 20-40 minutes, depending on the size, until you can easily pull out a leaf from a globe.
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step 4
Strain the artichokes, and leave to cool while you heat a griddle pan to very hot. Cut the artichokes in half and remove the hairy chokes with a teaspoon. Rub the artichokes with a little olive oil, season with salt, and sear on both sides until smoky and they take on char lines.
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step 5
Serve with small pots of the aïoli, lemon wedges to squeeze over, and some crusty bread.
Check out more vegetarian entertaining recipes here…
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