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
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 8 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

Sexy salad recipes

recipes

Serge Danserau: Duck confit and potato terrine

Recipes from Australia's best chefs

recipes

conversion tool