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Artichokes with Pink Peppercorn Aïoli and Anchovy Butter

Tender artichokes with a silky pink peppercorn aïoli
Bright lemon and dijon warmth, creamy anchovy butter on top
Salty, tangy, and beautifully rich for a wow-worthy bite

side dish ⏱ 110 min 430 kcal / portion 14.0 g carbs / portion (estimated) eggfishglutenmilkmustard 🔗 Original source

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Artichokes with Pink Peppercorn Aïoli and Anchovy Butter
v2 · rb0e705f985 20260727Z1751 2 pieces bay leaf 4 pieces lemon 6 pieces artichoke fine sea salt to taste 250 ml sunflower oil 1½ tbsp pink peppercorn 1 tsp aleppo chilli flake 🍳 simmer water with bay leaf, lemon juice, lemon skins, and salt 🍳 ⏱ 60-90 min peel artichoke stems and simmer artichokes under a weighted lid until tender ⏳ ⏱ 5 min drain and rest artichokes with tips facing downwards 🔪 make the aïoli by blending garlic, egg yolks, mustard, vinegar, orange zest and juice and blend in 1/2 tsp salt 🌀 emulsify the aïoli by slowly whisking in the sunflower oil until thick and creamy ⏳ fold in pink peppercorns and set aside for serving 🍽 sprinkle extra pink peppercorns just before serving 🍳 melt butter with anchovies and lemon zest until smooth ⏳ stir in lemon juice and Aleppo chilli flakes, then set aside 🍳 warm gently the anchovy butter just before serving 🍽 serve artichokes with pink peppercorn aïoli and anchovy butter Artichokes 🎉 1 piece garlic clove 2 pieces egg yolk ½ tsp dijon mustard 1½ tbsp white-wine vinegar 1 piece orange 100 g butter 15 g anchovy fillet 3 pieces pink peppercorn butter, anchovy fillet 1 piece
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Preparation steps

  1. simmer water with bay leaf, lemon juice, lemon skins, and salt
  2. peel artichoke stems and simmer artichokes under a weighted lid until tender 60-90 min
  3. drain and rest artichokes for 5 min with tips facing downwards
  4. make the aïoli by blending garlic, egg yolks, mustard, vinegar, orange zest and juice and blend in 1/2 tsp salt
  5. emulsify the aïoli by slowly whisking in the sunflower oil until thick and creamy
  6. fold in pink peppercorns and set aside for serving
  7. sprinkle extra pink peppercorns just before serving
  8. melt butter with anchovies and lemon zest until smooth
  9. stir in lemon juice and Aleppo chilli flakes, then set aside
  10. warm gently the anchovy butter just before serving
  11. serve artichokes with pink peppercorn aïoli and anchovy butter

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