When buying artichokes, the secret is to look for the roundest but also the tightest ones available. For this recipe, you can serve the dip either in a separate bowl or inside the artichoke itself. Start by picking and dipping the outer leaves and finish with the tender, meaty heart. Simply delicious!
- 4 artichokes
- 2 tbsp lemon juice
- 2 egg yolks
- ½ cup / 120 ml olive oil
- ½ cup / 120 ml vegetable oil
- 3 tbsp red wine vinegar
- 1 or 2 tsp Dijon mustard
- 1 or 2 cloves of garlic, crushed
- Salt and freshly ground black pepper, to taste
Following their makeover, you’ll need to wash the artichokes thoroughly under running water to get rid of any dirt or intrusive guests.
Cook the artichokes in a large pan covered with water and the lemon juice for about 30 to 45 minutes. You may choose to steam the artichokes instead – which would preserve more of their nutrients and flavour.
Whilst the artichokes are cooking, prepare the dip.
In a bowl, whisk the egg yolks and salt. Next, as you continue whisking, add the oil, one tablespoon at a time, until you reach a mayonnaise consistency. Whisk in the mustard, crushed garlic and vinegar. Season to taste.
If you prefer a thicker dip, keep adding and whisking oil into the mix. For a runnier and lighter version, add some water.
When ready, you should be able to insert a knife through the artichoke or the leaves should detach easily. Stand the artichokes upside down, in a colander, until cool enough to handle.
Using a spoon, remove the spiky leaves in the middle and the fuzzy centre. Pour the dip into the artichokes or serve it in separate bowls.
I prefer to serve these when the artichokes are still slightly warm (the flavours seem to come out best), along with some crusty bread for dipping into any leftover sauce - if you are so lucky - and a nice chilled white wine.