Charred artichokes with preserved lemon aïoli

Name: Charred artichokes with preserved lemon aïoli
Total time: 1 h
Yield: serves 6 as a starter
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

1 hour
serves 6 as a starter
Easy

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

May 25, 2016 at 11:57 am

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

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.