Baby Globe Artichoke and Samphire


  • 1 lemon
  • ½ brown onion, chopped
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 2 garlic cloves
  • 3 fresh bay leaves
  • 5 sprigs thyme
  • 20 black peppercorns
  • 300 ml (10½ fl oz) white wine
  • 50 ml ( fl oz) white wine vinegar
  • 12 baby globe artichokes
  • 100 g ( oz) samphire
  • 30 ml (1 fl oz) herb emulsion
  • sea salt flakes


Using a small sharp knife, remove the peel of the lemon, then remove the white pith from the peel. Juice the lemon and place the juice and squeezed halves in a large bowl of water. Set aside.

Place the vegetables, garlic, herbs, peppercorns, wine, vinegar and lemon peel in a large saucepan, add 1.5 litres (52 fl oz) water and bring to the boil.

Meanwhile, working with one artichoke at a time, remove the outer leaves, trim the top and peel the stem, then place in the acidulated water — this will keep it from discolouring. Drain, add to the pan and allow the pan to return to the boil, then reduce the heat and simmer for 6 minutes. Remove from the heat and allow the artichokes to cool in the liquid. Halve the artichokes and combine with the samphire and herb emulsion and season with salt. Set aside and keep warm.

This isn’t a mayonnaise in the traditional sense as it doesn’t contain egg yolks. The texture, however, always reminds me of mayonnaise. Most people would associate ‘burnt’ with ‘bitter’, but burnt onions have a balanced sweetness that adds a depth of flavour.