-
-
Add this recipe to your binder
This recipe is in your binder
-
Griddled artichokes with lemon aïoli recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
1 rating
At its very best from June to November, artichoke has a wonderfully, nutty flavour that makes for a deliciously summery snack when dipped into homemade aïoli. See method
Ingredients
- 4 globe artichokes, stalk trimmed and large leaves removed
- 25g butter, melted
- small bunch fresh rosemary
- 2 lemons, cut into wedges
For the aïoli
- 150g (5oz) light mayonnaise
- 2 garlic cloves, crushed
- 1 lemon, zested and juiced
Each serving contains
-
Energy
295kj
162kcal
8%
-
Fat
15g
22%
-
Saturates
4g
21%
-
Sugars
2g
2%
-
Salt
0.8g
14%
of the reference intake
Carbohydrate 4.8g
Protein 1.7g
Fibre 0.3g
Method
- Bring a large pan of water to the boil. Cut the artichokes in half vertically and, using a teaspoon, scoop out the fibrous choke (the inedible centre) to expose the heart.
- Boil the artichokes for 20-25 minutes, until the base of the heart is tender (and feels like a cooked potato). Remove from the water with a slotted spoon, then drain well. Meanwhile, for the aïoli, combine the mayonnaise, garlic and half the lemon zest and the lemon juice and in a small bowl; season. Garnish with the remaining lemon zest and black pepper.
- Preheat a griddle pan over a high heat. Put the melted butter in a small bowl. Using the rosemary like a brush, dip it in the butter and sweep it over the artichokes and lemon wedges. Griddle the artichokes, cut-side down, and the lemons for 4-5 minutes, until lightly charred (you may have to do this in batches). Serve the artichokes on a platter with the aïoli (for dipping the leaves and heart) and lemon wedges for squeezing over.
Tip: For a great summer starter, try cooking the boiled artichokes on the barbecue.
See more Summer recipes