16baby artichokes (see note)1lemon, juice only2 litres(8 cups) vegetable stock16quail eggs, at room temperature1celery heart, trimmed, to serveWalnut and lemon aïoli2egg yolks2garlic cloves, finely chopped1 tspDijon mustard1lemon, juice only250 ml(1 cup) olive oil60 ml(¼ cup) extra-virgin walnut oil
Trim artichokes and peel stems, remove tough outer leaves, then trim tops and toss in a bowl with lemon juice.
Bring vegetable stock to the boil in a saucepan, add artichokes and cook until tender (10-15 minutes), drain and set aside.
Meanwhile, bring a saucepan of water to the boil over high heat. Add quail eggs and cook until soft boiled (2½-3 minutes), drain and refresh in a bowl of iced water. Drain again, peel and refrigerate until required.
Meanwhile, for walnut and lemon aïoli, process yolks, garlic, mustard and lemon juice in a food processor until smooth. Add combined oils, starting with one drop at a time and then in a thin and steady stream, until emulsified. Season to taste and serve with quail eggs, artichokes and celery heart.
Note If baby artichokes are unavailable, substitute with 8
mature artichokes, chokes removed, then prepared in the same