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Walnut and lemon aïoli with artichokes and quail eggs

Australian Gourmet Traveller appetiser recipe for walnut and lemon aïoli with artichokes and quail eggs.

By Emma Knowles & Lisa Featherby
  • 20 mins preparation
  • 20 mins cooking
  • Serves 8
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Walnut and lemon aïoli with artichokes and quail eggs
This aïoli is great to have on hand in the fridge for sandwiches, if there’s any left over, that is. If you’re not fond of artichokes and quail eggs, you can serve it with fresh vegetable crudités, a toasted baguette or salt fish and olives.


  • 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


  • 1
    Trim artichokes and peel stems, remove tough outer leaves, then trim tops and toss in a bowl with lemon juice.
  • 2
    Bring vegetable stock to the boil in a saucepan, add artichokes and cook until tender (10-15 minutes), drain and set aside.
  • 3
    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.
  • 4
    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.

  • Author: Emma Knowles & Lisa Featherby