Globe Artichokes with sorrel mayonnaise
Adapted
from Ottolenghi for the Guardian
* 8 baby globe artichokes
* Juice of 1 lemon
* Salt and 1 tsp black peppercorns
For the sorrel mayonnaise
* 50g sorrel, roughly chopped
* 1 tbsp cider vinegar
* 1 tbsp Dijon mustard
* 1 large clove garlic
* 1 egg yolk
* 150ml sunflower oil
Put the sorrel in the small bowl of
a food processor with the vinegar, mustard, garlic, yolk and a
third of a teaspoon of salt. Blitz smooth, then, with the
machine running, slowly pour in the oil until you have a thick
mayonnaise. Store in the fridge.
Bring a large pan of water to a boil.
Add the artichokes, lemon juice, peppercorns and a teaspoon of salt –
keep the artichokes submerged with a plate on top. Bring back to a
boil, then simmer for 20-30 minutes, until cooked through. Lift out
and drain in a colander, flower facing down, for five minutes. Serve
with a bowl of mayonnaise, to dip the leaf ends in.
They where both
avid gardeners, so it just made sense to me, I was another piece
to the puzzle, so to speak.
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