Artichokes with Pink Peppercorn Aïoli and Anchovy Butter

side dish · ⏱ 110 min · 6 portions · 14.0 g carbs / portion · allergens: egg, fish, gluten, milk, mustard

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
http://flowcooking.food/en-us/recipe/390/artichokes-with-pink-peppercorn-aioli-and-anchovy-butter/