artichoke & mayonnaise

Beautiful thing. My  mother used to prepare artichokes for us and somehow I only recently rediscovered them.



After cutting off the stem and the tips of the upper leaves, I cooked the artichoke in a pot with a lot of water and a slice of lemon and a little salt. This is how I learned it from my mother so I don’t have  great explanations why it’s done that way…except for that it has always been done that way;)



Then the mayonnaise. This is the easiest thing in the world and there is no reason to buy it, except if you want only a little. It keeps in the fridge for a couple of days and you can not really make less since the starting point is one egg. I use the whole egg, you could also use only the yolk.


1 egg

1 tsp of mustard

high quality vegetable oil neutral in taste

lemon juice

pepper & salt

Starting with the egg, the mustard & a little oil you start mixing either in your blender or with a dive in mixer. Slowly you add oil and the consistency will start to get thicker. Here you can really play on how you want your mayonnaise to be. More oil = less fluid.

To season you add a 1 tsp of lemon juice, pepper & salt to taste.

You can also add tomato concentrate to make it a “sauce cocktail”.

Back to the artichoke and how to test if it’s done. You should be able to easily step into it’s heart from the backside (that sounds really bad) and pull out a leave easily as well.

Leave it to drain a little while


You eat the bottom, fleshy part of the leave, dipping each one into the mayonnaise. Eventually you are left with the heart which is covered with straw which you have to remove before eating it.


I have the feeling we don’t get served a lot of artichoke, at least here we don’t. Give it a go!

Eat well


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