Artichoke aioli

A classic aioli with artichoke which creates a delicate nutty flavour.

Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands. 

Recipe makes approximately 500 grams.

Artichoke aioli

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sprig of

lemon thyme



lime, juice and zest



egg yolks



olive oil

Preparation method

  • Clean the artichokes and cook sous vide at 85°C in a steamer or warm water bath together with the rest of the ingredients with the exception of the egg yolks and oil.
  • Pass the mixture through a sieve and discard the lemon thyme sprig.
  • Place the mixture in a blender together with the egg yolks and blend until smooth, adding the oil drop by drop.

Serving suggestions

  • As a dip or sauce.
  • As a base for crémeux, mousse, or crème.
  • As a component in a composition with tomato, bread, onion, cod, and sweet peppers.

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