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    Skye Gyngell’s artichokes barigoule with warm aioli

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    Skye Gyngell’s artichokes barigoule with warm aioli

    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. 

    • Vegetarian
    • Preparation time: 15 minutes, plus cooling
    • Cooking time: 35 minutes
    • Total time: 50 minutes, plus cooling

    Serves: 6 as a starter

    Ingredients

    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

     

    AIOLI

    1 egg yolk

    1 tbsp lemon juice

    1 garlic clove, finely crushed

    75ml extra virgin olive oil

    50ml olive oil

    Method

    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.

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    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.

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