Artichokes with homemade Aioli


Artichokes are so beautiful. There are a bit intimidating though, because they are not as easy to prepare as other vegetables. I bought four beautiful pieces from Fance at the Carlsplatz market here in Düsseldorf. I love having artichokes as a simple yet sophisticated snack with a nice dip and there is nothing better than Aioli. I never made an Aioli myself so this was a good chance.

There are plenty of ways on how to prepare an artichoke. I kept it simple by putting the artichokes in one piece into boiling salt water for about 45 minutes until they became soft. Peeling the artichokes step by step, dipping the leaves in the Aioli and sucking on the lower parts of the leaves (the only edible parts of the artichoke apart from the heart) is a real treat.

Making Aioli was a strange mission. The receipe I had said one egg yoke with 125 ml olive oil. Somehow I ended up using 5 egg yokes and 250 ml olive oil. I had a hard time stirring the egg yoke and at the same time adding the olive oil so I rotated using an egg whip and a blender. In the end the Aioli tasted quite nice. However it was more yellow than white and I remember that I only had white Aioli so far. I guess yellow is fine as well..

artichokes with homemade aioli

What you need for plenty of Aioli for two people:

  • 3 egg yokes
  • 250 ml olive oil
  • Pepper and salt
  • A bit of lemon juice
  • 2 garlic cloves
  • Steps:

  • All ingredients shouldn’t come directly from the fridge so that the Aioli doesn’t clod
  • Season the egg yoke with pepper and salt
  • Stir the egg yolkes until fluffy and at the same time slowly(!) add the olive oil
  • Squeeze fresh lemon juice of half a lemon and stir well
  • Use a garlic press to crush the garlic and add to the creme
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