Ingredients
- egg yolks 2
- lemon 1, plus wedges to serve
- garlic 1 clove, crushed
- olive oil
- preserved lemons 2 small (from a jar), well drained
- globe artichokes 6
- crusty bread to serve
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.
Nutritional Information
- Kcals 455
- Fat 44.4g
- Saturates 6.6g
- Carbs 4.1g
- Sugars 1.3g
- Fibre 10.4g
- Protein 4.6g
- Salt 0.9g
