Fresh Artichokes with Aioli

Introduce

Chef :

Sally Strong

Fresh Artichokes with Aioli

Fresh artichokes are a bit tricky to eat and prepare, but they are rewarding and delicious if you're up for taking the time to prepare them.

Ingredient

Cooking instructions

* Step 1

Prepare the artichokes. To do this, first snip off the tips of each leaf with the scissors. Then, slice off the top, about 1/2 an inch should be enough. Trim the stem to the base. You can eat these too, so save if you wish.

* Step 2

Rinse the prepared artichoke in cold water, work to get water between the leaves and try to get water into the top of the artichoke where the heart is. Slice the lemon and half of it to a large bowl of water. Submerge the prepared artichoke into the water to prevent it browning.

* Step 3

Boil the water and add the remaining lemon slices and bay leaf. Cover with a steamer and steam the artichokes for 35-45 minutes. You can tell they are cooked when a leaf can be removed easily.

* Step 4

To prepare the aioli, separate the egg yolk from the white. Mince the garlic and add to the egg yolks with the mustard. Beat the egg yolks for about 5 minutes, until they go visibly lighter and more fluffy. Slowly, as slow as possible, drizzle in a little olive oil. Beat that in and repeat. Gradually do this until all the oil is incorporated. Add the salt and pepper.