Artichokes with Coffee Infused Aioli
Artichokes with Coffee Infused Aioli is a creative dish that serves four. You start by preparing the artichoke—trimming the top and the stem, and maybe the spiky leaf tips. Then, cook it in a pot with hot water, a bay leaf, and lemon, simmering until the leaves can be easily pulled off. For the aioli, you'll whisk an egg yolk and slowly add sunflower oil to create a homemade mayonnaise. To this base, you'll add grated garlic, espresso, sea salt, and a bit of lemon juice, turning it into a unique, coffee-infused aioli. The final step is to serve the warm, cooked artichoke at the center of the table, inviting everyone to pull off the leaves and dip them into the flavorful aioli.
- 1 large artichoke
- 1 fresh or dried bay leaf
- ½ lemon
- Hot water, to cover
- 1 Egg Yolk
- 100 milliliters Sunflower Oil
- 100 milliliters Sunflower Oil
- 1 Small Garlic Cloves, Grated
- 2 teaspoons Espresso
- Pinch of Sea Salt
- 1 teaspoon Lemon Juice
- Preparing the Artichoke
Start by trimming the top few centimeters from the artichoke where the leaves are densely packed, resembling a bud. Also, cut the stem down to about 2 cm. If the leaves have sharp tips, you can trim these for safer eating.
- Cooking the Artichoke
Place the prepared artichoke in a large pot and add hot water until it is three-quarters submerged. Include a bay leaf and a slice of lemon, then cover the pot with a lid. Bring the water to a boil, then reduce to a simmer and cook for 25-45 minutes, or until the outer leaves can be easily removed.
- Preparing the Bowl for Mayonnaise
Place a damp tea towel under a clean bowl to stabilize it. Whisk an egg yolk for 30 seconds to incorporate air.
- Making the Mayonnaise
Moderately add a small amount of oil, whisking continuously until it emulsifies with the egg yolk. Repeat this process, adding oil slowly and whisking, until you achieve a thick, glossy mayonnaise. If the mayonnaise splits, start over with a new egg yolk in a fresh bowl, gradually incorporating the split mixture until it forms a stable mayonnaise, then continue adding the remaining oil.
- Creating Red-Eye Aioli
Transform the mayonnaise into red-eye aioli by mixing in minced garlic and coffee. Season well with salt, adjusting to taste for a balanced flavor.
- Serving
Place the warm, cooked artichoke in the center of the table. Invite guests to pull off leaves and dip the tender bases into the red-eye aioli.
