INGREDIENTS

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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