Artichokes with Two Dips

After eating my favourite artichoke with anchoiade at Club 55, I wanted to share my version of the dip along with a vegan version with a mojo verde with jalapeños. My artichokes took about 40 minutes to cook but it does depend on the size and make sure they are fully submerged in the water turning them every so often.  Put on some Gyspy Kings and imagine you are in the South of France!

GF

Serves 2 for a starter or light dinner

Ingredients:

For the artichokes 

2 large globe artichokes, stalk trimmed leaving about 2cm stem

1 lemon, halved

1 tbsp peppercorns

Salt 

Anchoiade (makes about 150g)

1 large egg yolk, very fresh

100ml sunflower oil

Zest of half a lemon and 2 tbsp juice

1 tbsp white wine vinegar

1/3 tsp grated garlic

2 good pinches of sugar

Pinch of salt and black pepper

5 anchovies, diced and squashed into a paste

(alternatively, 120g mayonnaise plus anchovies + a little of the garlic to taste)

Vegan Mayo (makes about 80g or use shop-bought)

40ml soya milk

50ml sunflower oil

Zest of 1/2 lemon and 1 tbsp juice

1/4 tsp grated garlic

1 good pinch of sugar

Pinch of salt and black pepper

1 tsp white wine vinegar

Mojo Verde

Small handful coriander

Small handful parsley

5 tbsp extra virgin olive oil

3 tbsp lemon juice

1 tbsp white wine vinegar

80g pickled jalapeños 

2 pinches of sugar

Salt and pepper

Boil artichokes in generously salted boiling water with lemon, peppercorns for about 40 minutes or until a knife easily slices the stalk.  Drain and put to one side.

For the anchoiade, add yolk to a dry clean bowl and use an electric whisk to beat.  Slowly add a few drops of the oil and beat.  Continue adding a little oil at a time until the mix starts to thicken.  Then you can start to add in slightly larger amounts until all is combined.  Then add everything saving the anchovies for the end. You don’t add anchovies too early or the mix will curdle. Make sure they are very finely chopped and bashed into a paste before stirring them through. Taste to check the seasoning.

For the vegan mayo, add the soya milk, sunflower oil and lemon juice into a blender and mix for about 30 seconds until it has thickened.  Transfer this to a bowl and add the rest of the ingredients. Wash blender and blend everything together for the mojo verde. I like to serve this on top of the mayo but if mixing in, add extra lemon juice, zest, jalapeños and pepper on top!