Artichokes with lemon and oregano breadcrumbs and citrus mayonnaise

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 20

Appears in

By Alice Hart

Published 2018

  • About

This is a stunning, rustic starter. Should the idea of preparing fresh artichokes fill you with dread, you can use marinated artichoke halves in oil. If you do, simply sauté the shallots and garlic, and stir in the other stuffing ingredients before spooning over the artichokes and baking for 15–20 minutes. You won’t need the stock.


  • 12 young violet artichokes
  • finely grated zest and juice of 1 lemon
  • 2 French s


Preheat the oven to 180°C (350°F/Gas 4). Slice the stalks from the artichokes so they will stand upright. Remove the tough outer leaves from each artichoke bud until you reach the lighter-coloured leaves. Cut the spiny tops off the leaves, open the leaves out slightly and use a teaspoo