Try this delicious recipe by chef Ollie Templeton from award winning London restaurant Carousel.
This wonderful dish is available right now on their wine bar menu, from midday til late.
Makes 6 portions
For the artichokes:
6 artichoke petit violet
100ml olive oil
2 lemons
300ml white wine
Pinch of salt
1 thyme sprig
For the preserved lemon aioli:
3 garlic cloves
1 preserved lemon
2 egg yolks
700ml olive oil
Step 1
Fill a bowl with cold water and squeeze in the juice of a lemon. This will prevent your artichokes from turning brown once peeled.
Step 2
Peel the artichokes, removing all the leaves from their outer layers until you reach the more tender, yellow leaves. Use a vegetable peeler to peel back the stem of each artichoke, again until you reach the more tender core. After peeling each Artichoke, cut into quarters and place into the bowl of cold water.
Step 3
Make a cooking liquid. Add white wine to a pan and bring to a boil to evaporate the alcohol. Add olive oil and simmer for two minutes.
Step 4
Drain the artichokes into a container, then pour over the hot cooking liquid and add a sprig of thyme, leaving it to sit until cooled. This will cook and preserve the artichokes, flavouring and tenderising their flesh. These will last in the fridge for up to a week.
Step 5
Char the preserved lemon over hot coals or a gas hob. The lemon should become crispy, but not chewy. Once cooled, dice the lemon as finely as possible.
Step 6
Make the aioli. Place the egg yolks, grated garlic and a squeeze of fresh lemon juice into a mixing bowl. Use a stick blender to mix the ingredients together, then slowly add the olive oil until entirely emulsified. Add in the charred lemon, blitzing until smooth.
Step 7
Drain and dry the artichokes with kitchen paper. Place into a deep fryer for 2 minutes at 160°C, removing once they’re a bright golden brown. Season with a pinch of salt and lemon juice. Place the artichokes on a plate with a dollop of the preserved lemon aioli.
Enjoy!
June, 2024
