Globe Artichokes With Homemade Mayonnaise.

There is something incredibly indulgent about artichoke leaves dipped into rich glossy mayo. It is one of those starters that never fails to instill joy at the table. They are also a good conversation starter as there is always someone who questions whether the tearing away leaf by leaf is worth it – that is until they reach the heart. The often lengthy eating of them is one of the reasons I do serve them at a dinner party. They are an excellent buffer if things are taking a little longer in the kitchen with the mains. Do not be put off by the idea of homemade mayonnaise, it really is simple. The trick is taking it slow. If you happen to curdle the egg or add too much oil too quickly just crack another yolk into a clean bowl and slowly add the mixture back into the yolk.

Ingredients

Serves – 4 (or 4 servings)

Difficulty – Easy

Time – 45 mins

4 globe artichokes
3 large egg yolks
1 heaped tsp Dijon mustard
Juice of half a lemon
1 large garlic clove, finely grated
Good pinch of salt
100ml olive oil
200ml sunflower oil

Method

Prepare the artichokes by peeling away the outer leaves until there are large even sixed ones remaining. Then slice the bottom using a sharp knife to create a flat base. You can choose to cut the top third of the leafy part of the artichoke too but I prefer to leave it unless they are particularly prickly.
Steam them leafy side down for about 45 minutes then drain.
For the mayonnaise place the egg yolks, mustard, lemon juice, finely grated garlic and salt into a medium sized bowl and whisk to combine.
Combine the olive oil and sunflower oil into a jug and very slowly pour it into the yolks, whisking continuously as you do. Keep whisking and adding the oil slowly until you have a thick glossy mayonnaise. You may not need to use all of the oil.
I like to slightly fan open the artichoke leaves before serving and serve them on a big platter alongside a bowl of the mayonnaise.