Artichoke with aioli dip

• 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.

Tip:

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!"