This is simple summer dining, great as a vegetarian starter or as part of a mezze selection. The leaves of the artichoke are to be picked off at leisure and dipped into the garlicky aioli, the grand finale is the prized and flavoursome heart.
7 Farmdrop products in this recipe
Here's how you do it
Prepare the artichokes by trimming off the base and removing some of the outer leaves towards the bottom.
Add the artichokes to a large pan of boiling salted water. Cut the lemon in half, squeeze into the water and throw into the water. Use a plate to keep the artichokes submerged. Cook for 30-40 minutes, until it's easy to pull a leaf away and if you poke a knife into the heart it is tender. Drain upside down to get rid of the water.
To prepare the aioli, whisk the crushed garlic clove with the egg yolk, mustard and lemon juice, with a pinch of salt, in a bowl for 20 seconds. Slowly add the oils in a thin steady stream, whisking continuously. The aioli will thicken, add a little water if you wish it to be loosened. Season with salt and pepper.
Serve the artichokes whole with the aioli on the side. To eat the artichokes, remove the leaves one by one, dipping them into the aioli then biting off the fleshy base of each. Once all the leaves have been tackled, remove the unpalatable hairy choke and reward yourself with the heart.