Autumn Artichokes with Egg Mayonnaise Dip

artichoke recipe

A family favourite, these artichokes are easy to make and look great on a plate! Fairly bland on their own, the artichokes are uplifted with a lemon, egg and garlic dipping sauce. I used a Staub cocotte which is made from enamelled cast iron – the cast iron retains heat very well, meaning you can cook on a low setting and the food stay hot for longer! I also highly recommend the Zwilling Pro knife which cuts through pretty much anything and everything like butter! The angle of the bolster encourages the pinch grip of the knife, giving you more control over the blade.

For 2 people, you will need:

  • 2 large artichokes
  • 6 eggs
  • 6 cloves of garlic
  • 2 lemons
  • 1 1/2 cups mayonnaise

Method:

  1. Trim the stems from the artichokes and place in a pan of boiling water  – make sure the whole artichoke is covered!
  2. Boil for 30 – 40 minutes, then remove from the pan and try and remove one of the leaves – if it comes off fairly easily and the ‘meat’ at the bottom of the leaf is tender, they’re perfect! If it still feels a bit stiff then return to the pan for another 10 minutes until they are cooked through and soft enough to eat.
  3. Meanwhile, in a smaller pan boil 6 eggs (usually about 7 – 8 minutes for medium sized eggs).
  4. Using a free-standing or hand-held mixer, blitz the eggs with the mayonnaise, the 6 cloves of garlic and the juice of 1 of the lemons.
  5. Taste the sauce, then add salt, pepper, lemon and further garlic to taste / preference.
  6. Serve the artichokes with the dipping sauce and tuck in!
  7. To eat the artichokes, remove the leaves one by one, dip the meaty part of the leaf in the dipping sauce and suck or nibble it off! Keep working your way towards the centre of the artichoke until the leaves become so thin they’re almost translucent – discard the rest of the leaves and scrape out all the hairs in the centre of the artichoke, then cut the heart into wedges / segments to enjoy with the dip!

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