March 29, 2011

Artichoke à la Grecque with Lemon Mayonnaise

Well, actually it is clear that artichoke season is from august until somewhen in the middle of october. But, when is it baby artichoke season? Giorgio Locatelli writes in his cookbook that they use plenty of boxes of baby artichokes during the season in spring. But when in spring? Anyone an idea? Anyway, no matter how, it was absolutely impossible to leave these cute artichokes in the store.

While reading Escoffier's book I found a recipe for baby artichokes and i decided to follow it. Baby artichokes are great, because they are much easier to clean as their big relatives. So after the cleaning I cooked them in lemon water flavoured with bay leaf, thyme, coriander seeds, black peppercorn, a bit of olive oil and of course some salt. After a few minutes it was all cooked so after it has cooled down I marinted it for 2 days in the fridge. The next day it was served among a lemon mayonnaise with herbs.


1 egg yolk
1/2 teaspoon dijon mustard
1/2 tablespoons red wine vinegar
150 ml oil
juice and zest of a 1/2 lemon
bunch of fresh herbs if desired (chervil, parsley, thyme)
salt, pepper

Whisk the egg yolk with the mustard and the vinegar until it is creamy. Slowly add the oil in a thin trickle to begin with while whisking continuously. When the oil is completly incorporated whisk in the lemon juice and zest. Season with salt and pepper and herbs if desired.


Rosa's Yummy Yums said...

Exquisitely spring-like!



Ellie said...

Sounds so good!! I always have a tough time finding fresh chervil around here though :( Thanks.

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