Artichokes with mayonnaise
By Caterina
This recipe is a must for the Christmas holidays. I remember that my mother Agata did not have a recipe for mayonnaise, she made it “by eye” and “by feel”, whisking it by hand, without any tools but the result was always unbeatable. She used to make plenty of it and whatever was left over was kept in a glass in the fridge for days… until warm bread and croutons put an end to it!
ingredients for 4 people
For the artichokes:
8 artichokes
1 sprig of parsley
White wine vinegar to taste
Lemon to taste
Capers to taste
For the mayonnaise:
4 eggs (3 yolks and 1 whole)
15 g salt
250 ml seed oil
750 ml extra virgin olive oil
Juice of 1½ lemons
1 teaspoon of white wine vinegar
Pepper to taste
preparation
Clean the artichokes by removing the tough outer leaves, soak them in water and lemon juice to prevent them from turning black, then cut them them into thick slices. Cook the artichokes in boiling salted water, adding a sprig of parsley. Drain them when they are slightly al dente, add a good amount of vinegar and leave to cool. Separately, prepare the mayonnaise using 3 egg yolks and 1 whole egg at room temperature. Add the salt and a little pepper to the eggs and whisk for about 1 minute.
Next, continuing to whisk, slowly add the extra virgin olive oil and seed oil. As the mayonnaise begins to thicken, slowly add the lemon juice. Finally, season with salt and add a teaspoon of vinegar. Transfer the mayonnaise to a bowl and leave to rest in the refrigerator.
Finally, serve at room temperature, spreading the mayonnaise and decorating with thin slices of lemon, a handful of capers and parsley leaves.
Pair with a glass of Kelbi Catarratto
ingredients for 4 people
For the artichokes:
8 artichokes
1 sprig of parsley
White wine vinegar to taste
Lemon to taste
Capers to taste
For the mayonnaise:
4 eggs (3 yolks and 1 whole)
15 g salt
250 ml seed oil
750 ml extra virgin olive oil
Juice of 1½ lemons
1 teaspoon of white wine vinegar
Pepper to taste
preparation
Clean the artichokes by removing the tough outer leaves, soak them in water and lemon juice to prevent them from turning black, then cut them them into thick slices. Cook the artichokes in boiling salted water, adding a sprig of parsley. Drain them when they are slightly al dente, add a good amount of vinegar and leave to cool. Separately, prepare the mayonnaise using 3 egg yolks and 1 whole egg at room temperature. Add the salt and a little pepper to the eggs and whisk for about 1 minute.
Next, continuing to whisk, slowly add the extra virgin olive oil and seed oil. As the mayonnaise begins to thicken, slowly add the lemon juice. Finally, season with salt and add a teaspoon of vinegar. Transfer the mayonnaise to a bowl and leave to rest in the refrigerator.
Finally, serve at room temperature, spreading the mayonnaise and decorating with thin slices of lemon, a handful of capers and parsley leaves.
Pair with a glass of Kelbi Catarratto
