Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.
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.
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.
Serve with small pots of the aïoli, lemon wedges to squeeze over, and some crusty bread.