Name: Artichokes with lemon and oregano breadcrumbs and citrus mayonnaise
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: Serves 4
Ingredients: 2 French shallots, finely chopped; 1 garlic clove, crushed; ½ quantity mayonnaise or 120 g (4¼ oz) good-quality bought mayonnaise; 12 young violet artichokes; finely grated zest and juice of 1 lemon; 1 tablespoon oregano leaves, chopped; 1 glass vegetable stock or good-quality bought stock; finely grated zest of 1 lemon; 1 tablespoon lemon juice; 4 tablespoons olive oil; 1 glass white wine; 100 g (3½ oz) coarse sourdough breadcrumbs

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 20

Appears in

Vegetarian

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.

Ingredients

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

Method

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

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Ingredients

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