Charred artichokes with preserved lemon aïoli

  • serves 6 as a starter
  • A little effort

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



  • 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


  • 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.

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