• 2 egg yolks
  • 1 lemon, plus wedges to serve
  • 1 clove garlic, crushed
  • olive oil
  • 2 small (from a jar) preserved lemons, well drained
  • 6 globe artichokes
  • to serve crusty bread


  • 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.

  • 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.

  • 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.

  • 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.

  • STEP 5

    Serve with small pots of the aïoli, lemon wedges to squeeze over, and some crusty bread.

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