Text the ingredients

Terms of Use. We'll send a text with the ingredients and a link to the method for free. If the text is undelivered we will attempt to resend for up to 24 hours. This service involves no registration or subscription.
You should receive a text message shortly.
Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Griddled artichokes with lemon aïoli recipe

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

Serves 4
15 mins to prepare and 35 mins to cook
162 calories / serving
Healthy

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