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Walnut and lemon aïoli with artichokes and quail eggs


You'll need

16 baby artichokes (see note) 1 lemon, juice only 2 litres (8 cups) vegetable stock 16 quail eggs, at room temperature 1 celery heart, trimmed, to serve   Walnut and lemon aïoli 2 egg yolks 2 garlic cloves, finely chopped 1 tsp Dijon mustard 1 lemon, juice only 250 ml (1 cup) olive oil 60 ml (¼ cup) extra-virgin walnut oil

Method

  • 01
  • Trim artichokes and peel stems, remove tough outer leaves, then trim tops and toss in a bowl with lemon juice.
  • 02
  • Bring vegetable stock to the boil in a saucepan, add artichokes and cook until tender (10-15 minutes), drain and set aside.
  • 03
  • 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.
  • 04
  • 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 way.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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