| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Costa, Del, Nosh | 1 | servings | |
INGREDIENTS
| 1 | Lemon | |
| 2 | tb | Mayonnaise; (alioli with egg |
| ; yolk) | ||
| 3 | Thin slices Serrana ham; sliced and diced | |
| Sea salt/fresh ground black pepper | ||
| 4 | Cloves fresh garlic; peeled | |
| 1 | sl | Stale bread; crumbed (no crust) |
| 3 | sm | Egg yolks |
| 1/2 | ts | Sea salt |
| 250 | ml | Virgin olive oil |
| 1/2 | ts | Dijon mustard |
INSTRUCTIONS
ALIOLI Cut the stem 'bark' off each stem and with kitchen scissors, trim the tips of the bottom few rows of leaves, leaving any 'softer' smaller leaves intact. In a large saucepan (with lid) place the trimmed artichokes into boiling well-salted water with the juice and squeezed peel of the lemon, bring it back to the boil and simmer for about 20 minutes until the base is soft when pricked with a skewer. Naturally, this time will vary for the size of the head of artichoke you are cooking. The lemon will prevent discoloration of the flesh. You should be able to pull off an inner leaf (not an outer one) as a guide to whether the flesh is cooked enough. When cool enough to handle, scoop out the hairy inner 'choke' with a teaspoon and discard it. Halve each artichoke. Season with sea salt and ground pepper. Serve each artichoke with a dressing of alioli that has the ham stirred and mixed into it. Alioli: Use an electric food processor, fitted with a chopper or blender blade. Place the garlic and breadcrumbs in the blender and chop coarsely. Next, add the yolks, salt and Dijon and keeping the motor running, pour the oil into the blender in a steady stream until the mixture is thickened. Test for seasoning and if okay, chill in the fridge for 1 hour to let the flavours develop. Converted by MC_Buster. NOTES : Allow 3 small artichokes per person Converted by MM_Buster v2.0l.
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