Artichoke with aioli dip

Artichoke with aioli dip

This recipe is from Eve Seeman, Head Chef at Apricity, a Michelin Green Star restaurant in the heart of Mayfair with an ethos of conscious cooking and joyful dining. 

Apricity may mean the warmth of the sun in winter, but luckily for us the warmth of the sun in summer is finally here. It's also artichoke season so there's no better time to have this dish. The artichoke is simple, and delicious on it's own– lightly fragranced and beautifully seasoned, or if you're looking to wow then there's also the option to make it into a Barigoule.

Whichever way you do it the aioli is a non negotiable.  

Artichoke with aioli dip

Here's the method for the artichoke:

For 1 large artichoke

  • Snap the stalk off. 
  • Generously salt a pan of water and add the fennel seeds, coriander, star anise, cloves and aromats. 
  • Add the artichoke to the pan and cook covered for 15-20 minutes– the larger the artichoke the longer it'll take. 
  • To test it, peel a leaf off. If it comes off easily, it is ready!
Here's the method for the Bariagoule:

Makes enough for one large artichoke

  • In a pan pour 100ml of dry white wine and reduce by half.
  • Add 100ml of EVOO and cover the artichokes to level.
  • Cover and simmer for 20/30 minutes, again using the leaf peel to check.
  • The remaining cooking liquid can be reused or reduced to a lovely sauce/glaze.
Here's the method for the aioli:

Makes enough for one large artichoke

  • In a pestle and mortar, crush the garlic with the salt. 
  • Add the lemon juice and egg yolk and start mixing with the pestle.
  • Drop by drop, start adding the EVOO whilst mixing constantly until it is fully incorporated. It should have the consistency of a very thick mayonnaise. 
  • Finish by checking the seasoning, and adding the lemon zest. You can add a little saffron as well depending on the contents of your larder! 
  • If you feel unsure about making this emulsion in a pestle and mortar, the use of a hand blender is also a good way of making it.


If you feel your mixture is “splitting”, as in it starts to look oily and not emulsified, add a touch of water and carry on. If it is still split, start again with a fresh yolk, and emulsify your split version.

Wine pairing:

Zoe at Apricity would recommend a rosé, classic warm-weather pairing.

"You could go for a French Grenache or an English Pinot Noir, a crisp rosé's zesty acidity cuts through the richness of the aioli and is a great palette cleanser that will leave you craving another bite. Alternatively, if rosé isn't your thing you could pair it with a rich French blend from Languedoc (a wine with Marsanne or Roussanne) with big and bold flavours and textures for the same effect!"

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