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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
Vegetarian
Gluten-free

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