Save to your scrapbook
Skye Gyngell’s artichokes barigoule with warm aioli
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
I prefer to make aioli in a food processor – I’ve found it’s the only way to make it as thick, dense and unctuous as I like it.
Serves: 6 as a starter
6 globe artichokes
1 garlic bulb, halved widthways
1 onion, chopped
1 celery stalk, chopped
1 carrot, chopped
1 fennel bulb, chopped
½ tbsp fennel seeds
1 tbsp black peppercorns
1 lemon, quartered
3 fresh bay leaves
1 thyme sprig
100ml extra virgin olive oil
200ml dry white wine
50g unsalted butter, cubed and chilled
50g fresh white breadcrumbs, toasted
handful flat leaf parsley leaves, finely chopped
1 egg yolk
1 tbsp lemon juice
1 garlic clove, finely crushed
75ml extra virgin olive oil
50ml olive oil
1. Put the artichokes in a large pan of boiling, salted water. Cover and simmer until just tender, for about 15-30 minutes, depending on their size. (Put a plate on top of the artichokes to help submerge them, if needed.) Drain on a clean tea towel with the stalks facing upwards. Trim the stalks, remove the tough outer leaves and halve lengthways. Use a teaspoon to remove and discard the hairy inner choke.
2. Meanwhile, put the remaining ingredients – apart from the butter, breadcrumbs and parsley leaves – in a separate pan with 100ml water and a good pinch of salt. Bring to the boil, then simmer, covered, for 30 minutes, until the vegetables are soft. Strain the broth and set aside; discard the solids.
3. For the aioli, put the egg yolk, lemon juice, garlic and a good pinch of salt in the small bowl of a food processor. With the motor running, very slowly pour in the olive oils; don’t add them too quickly. Once incorporated, taste and adjust the seasoning with more salt and lemon juice as needed. Transfer to a bowl and chill until ready to use. Please note: raw eggs are not suitable for pregnant women, elderly people, or those with weak immune systems.
4. Warm the artichokes in the broth for 5 minutes. Mix the aioli with a little warm water, then spoon onto a warm serving plate and put the artichokes on top. Remove all but 2 tbsp of the broth from the pan and whisk in the butter to form a sauce. Spoon over the artichokes and scatter with the breadcrumbs and parsley.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in May 2015.