Walnut and lemon aïoli with artichokes and quail eggs

AT A GLANCE

  • Serves 8 people

  • 16 baby artichokes (see note)
  • 1 lemon, juice only
  • 2 litres (8 cups) vegetable stock
  • 16 quail eggs, at room temperature
  • 1 celery heart, trimmed, to serve
  •  
  • Walnut and lemon aïoli
  • 2 egg yolks
  • 2 garlic cloves, finely chopped
  • 1 tsp Dijon mustard
  • 1 lemon, juice only
  • 250 ml (1 cup) olive oil
  • 60 ml (¼ cup) extra-virgin walnut oil
01   Trim artichokes and peel stems, remove tough outer leaves, then trim tops and toss in a bowl with lemon juice.
02   Bring vegetable stock to the boil in a saucepan, add artichokes and cook until tender (10-15 minutes), drain and set aside.
03   Meanwhile, bring a saucepan of water to the boil over high heat. Add quail eggs and cook until soft boiled (2½-3 minutes), drain and refresh in a bowl of iced water. Drain again, peel and refrigerate until required.
04   Meanwhile, for walnut and lemon aïoli, process yolks, garlic, mustard and lemon juice in a food processor until smooth. Add combined oils, starting with one drop at a time and then in a thin and steady stream, until emulsified. Season to taste and serve with quail eggs, artichokes and celery heart.
Note If baby artichokes are unavailable, substitute with 8 mature artichokes, chokes removed, then prepared in the same way.
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