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Griddled artichokes with lemon aïoli recipe

Griddled artichokes with lemon aïoli recipe

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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

  1. 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.
  2. 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.
  3. 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

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