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🍽️ Classic Artichokes – with a clever twist

194 kcal · 30 min · 4 servings

Classic Artichokes – with a clever twist Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the first lemon under hot water, pat it dry, and slice it into thin rounds. Cut the second lemon in half lengthwise.
  2. 2. Make a small incision directly at the top of the artichoke stem where it meets the flower head. Break off the stem and pull out as many of the fibrous strings as possible from the base of the artichoke.
  3. 3. Rinse the artichokes and let them drain. Using a large, sharp knife, cut off the top third of the flower heads horizontally. If necessary, trim the pointed tips of the remaining leaves with kitchen scissors.
  4. 4. Remove the tough outer leaves. Rub the freshly cut surfaces of the artichokes with the halved lemon to prevent them from browning.
  5. 5. Turn the artichokes upside down, place one lemon slice on the base of each, and tie them securely with kitchen twine.
  6. 6. Place the artichokes in a large pot with boiling, salted water. Cook them over medium heat with the lid on for 30 to 40 minutes.
  7. 7. Meanwhile, peel the garlic cloves and chop them finely. Sprinkle some salt over the chopped garlic on a cutting board and let it sit briefly. Then, mash the garlic into a smooth paste using a small knife.
  8. 8. Cut the lime in half and squeeze out the juice. Mix the crème fraîche and garlic paste with the salad cream. Season this sauce, known as aioli in southern France, with salt, pepper, and lime juice.
  9. 9. Rinse the basil, shake it dry, and pluck the leaves from the stems. Cut the leaves into very fine strips and stir them into the aioli.
  10. 10. Test for doneness by pulling off 2 to 3 outer leaves. If they come off easily and you can pierce the base lightly with the tip of a knife, the artichokes are done.
  11. 11. Lift the artichokes out of the water and let them drain well. Remove the kitchen twine and lemon slices, and let the heads cool slightly if needed. Serve the artichokes with the aioli.

Nutrition per serving