Crispy artichoke with saffron aioli and lemon

Artichoke is a delicious vegetable, or should I say flower? The artichoke is the head that grows on the tall stem of a thistle plant. If you harvest the head before it opens, then you have an artichoke. If you let the leaves open, then the hay inside the head unfolds into a beautiful purple flower. I make a mouth-watering dish with young artichoke: crispy artichoke with saffron aioli and lemon, a recipe that combines two classics of Italian cuisine: artichoke alla Romana and artichoke alla Giudìa. I discovered the recipe at the restaurant Seeds & Weeds in New York.

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What is artichoke alla Romana?

Artichoke alla Romana is a traditional Roman dish. The vegetable was already popular in ancient times and was considered a delicacy with medicinal powers. The preparation method alla Romana uses some simple, local ingredients: white wine, olive oil, garlic and fresh herbs. In it, you stew the trimmed artichoke hearts, stem side up, until they are soft and aromatic. It's a simple preparation that you can serve hot or cold.

What is artichoke alla Giudìa.

Artichoke alla Giudìa is also inextricably linked to Rome. Living in a ghetto there in the 16th century, the Jewish community developed its own version of artichoke alla Romana. Raw, trimmed artichoke hearts are fried in olive oil, stem side up, until the leaves are crisp, and the flower base is soft and juicy.

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Trimming artichokes: this is how you do it

Trimming an artichoke seems like a bit of a chore, but with the right technique and a good knife, you can do it in no time. Here's how you go about it:

  • Cut the stem to within 5 cm of the flower base.
  • Remove all the hard, dark leaves until you get to the softer yellow-green leaves around the heart. This is the edible part.
  • Peel the rough outer surface of the stem.
  • Cut the pointed top of the artichoke all the way off. This is about halfway down the flower bud.
  • Around the outside of the artichoke, cut away all the hard bits. You should obtain a nicely turned, rounded base.
  • Rub the trimmed artichokes with lemon juice or place them in vinegar water to prevent oxidation.
  • Your artichoke is now trimmed. With baby artichokes, you don't need to remove the hay inside. With larger ones, it's best to cut them in half and scrape out the hay.
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Recipe for 2

Ingredients for the saffron aioli
  • 2 cloves garlic
  • ½ teaspoon saffron threads
  • 1 small unsprayed lemon
  • 1 egg yolk
  • 2 teaspoons Dijon mustard
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 125 ml extra virgin olive oil
Ingredients for the crispy artichoke
  • 6 small artichokes
  • 2 cloves garlic
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon chopped fresh oregano
  • 1 L extra virgin olive oil
  • 50 ml white wine
  • 100 ml water
  • Pepper and salt
  • ½ lemon
  • Maldon salt, cayenne pepper and ground fennel seeds (optional)

  1. Preparation

    Step 1: make saffron aioli

    You can make the saffron aioli in advance and store it in the refrigerator for several days.

    Put the garlic in a mortar and pound the cloves. Add in the saffron threads and continue pounding until you have an orange paste. If you don't have a mortar, then press the cloves through a garlic press and work the saffron in with a fork.

    Take a mixing bowl and grate the zest of the lemon into the bowl. Now also add the egg yolk, mustard, garlic paste, salt and pepper. Whisk until everything is well blended. Keep whisking, while slowly and gradually adding the oil so that you get a nice emulsion. At the end, add another tablespoon of lemon juice.

    Put your saffron aioli in the refrigerator.

  2. Step 2: prepare artichoke alla Romana

    Trim the artichokes according to the technique described in this blog. Leave them whole.

    Finely chop the garlic and mix it with the mint and oregano. Add a tablespoon of olive oil and rub this mixture between the leaves of the artichokes.

    Place the artichokes in a pot with the stem facing up. Pour the white wine, water and 50 ml of olive oil over the artichokes. Bring to a gentle boil and simmer with the lid on until the artichokes are tender. This will take 20 to 30 minutes, depending on the size of your artichokes. If the contents become too dry, add a little extra water. Let the artichokes cool.

    The first stage is done. You can prepare the artichokes up to this stage in advance.

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  3. Step 3: finish artichoke alla Giudìa

    Pat the artichokes dry and gently pull the leaves apart until the artichokes resemble a flower.

    Heat the remaining olive oil in a bowl. Place the artichokes head down and deep fry them for 5 minutes. Turn them occasionally so that they turn a nice golden brown. The artichokes are done when the leaves are crispy.

    Drain the artichokes on paper towels.

  4. Step 4: Presentation

    Arrange the crispy artichokes on a platter or individual plates. Top with a spoonful of saffron aioli and finish the plate with a slice of lemon. Sprinkle with some Maldon salt, cayenne and ground fennel seeds.

Combine this Mediterranean appetizer with a delicious pasta dish for a wonderful summer evening dinner.

Pasta with wild celery and black cardamom

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