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Artichoke with lemon aioli

For the artichoke:
2 lemons
1 large artichoke
2 tbsp. salt

For the lemon aioli:
2 egg yolks
1 level tsp. salt
2 tbsp. lemon juice
1 tsp. grated lemon peel
2 garlic cloves
100 ml olive oil
150 ml vegetable oil

Artichoke with lemon aioli

You should spoil your loved ones…

Grate 1 tsp. of lemon peel and squeeze 2 lemons. Reserve 4 tbsp. lemon juice for the aioli. Use the edge of the table to break off the artichoke stem.
Wash the artichoke in lemon water and leave it in the water for now.
Bring a sufficient amount of water with 2 tbsp. salt to a boil in a pot.
When the water is boiling, place the artichoke, bottom side down, into the pot. Cook for approx. 35 – 45 min. (depending on the size of the artichoke).
The artichoke is ready when you can easily poke a knife into its base.
Artichokes are easy to prepare; they also taste delicious when cold.
Lemon aioli:
All of the ingredients must be at room temperature!
Put the egg yolk, salt, garlic, 2 tbsp. lemon juice and the grated lemon peel into the mixing container.
Pour the oils into a light container with a pourer.
Insert the mixing attachment and set the timer to 5 min., mixing level 1.
Do not use the transparent lid insert.
Add the oil drop by drop into the egg mixture; take about 1 ½ min. to do so.
Afterward, add the oil in a thin stream. Open the mixing container, try the mayonnaise and season with salt and lemon juice to taste.
Add 1 – 2 tbsp. lukewarm water; mix at level 1 for 20 sec.
This will give the mayonnaise a homogeneous structure and shiny gloss.
Place the artichoke on a plate and serve with the lemon aioli in two small bowls next to it. Eat the artichoke together: tear the leaves from your side of the artichoke, dip them into the aioli and scrape off the meaty part with your teeth. When all of leaves have been torn off, remove the hairy part from the bottom of the artichoke and eat the heart, the best part. A sensuous pleasure!

How do you spot a fresh artichoke? Easy: it should be heavy, look good and have no brown spots. The leaves should not be loose and the tips must be green and crunchy.

5 min 40 min