Artichoke with curry mayonnaise

Artichoke is a delicate thistle where you eat the unopened flower bud. It is also the only vegetable that has a heart. You can do a lot of delicious things with artichokes. When they are in season – take the opportunity to enjoy them often. In this recipe we have boiled them and serve them with a tasty curry mayonnaise as a dipping sauce.

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You will need

½ - 1 artichoke/person

2 tbsp salt/34 fl. oz of water

1 tablespoons lemon juice/34 fl. oz of water

½ tsp granulated sugar/34 fl. oz of water

Water to cover the artichokes

Curry mayonnaise

0.42 cups of Hellman’s or homemade mayonnaise

1 ½ teaspoons of hot Madras curry

Kosher salt

Freshly ground black pepper

1 teaspoon of honey

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How to make it

1. Start by trimming the artichokes. Cut off the stem and cut off the top of the artichokes. Cut off the other leaf tips with scissors.

½ - 1 artichoke/person

2. Rinse the artichokes well.

3. Place the artichokes in a big pot and add water so that it covers the artichokes. Add salt, lemon juice, and sugar. Bring to a boil and let the artichokes boil under a lid, 30–50 minutes for large and 20–30 minutes for small ones. The leaves should easily come off when you pull them.

½ - 1 artichoke/person

2 tbsp salt/34 fl. oz of water

1 tablespoons lemon juice/34 fl. oz of water

½ tsp granulated sugar/34 fl. oz of water

Water to cover the artichokes

4. Prepare the curry mayonnaise while the artichokes are boiling by mixing all the ingredients in a bowl.

0.42 cups of Hellman’s or homemade mayonnaise

1 ½ teaspoons of hot Madras curry

Kosher salt

Freshly ground black pepper

1 teaspoon of honey

Pour off the water and place the artichokes upside down in a colander or on a towel or kitchen paper, so all the water is removed. Let the artichokes cool before they are served together with the curry mayonnaise in individual dip bowls. Either serve a whole artichoke/person or divide it into 2 parts with a sharp knife.

Artichokes are eaten by loosening the leaves and dipping the slightly “meaty” bottom part of the leaves in curry mayonnaise. You pull off the meat with your teeth. The innermost small, thin leaves and the beard in the middle are pulled or cut off so that you can eat the heart of the artichoke.