Addictive Artichoke Aioli

Jules Clancy

Calling all sauce lovers! You *have* to plan a time to make this artichoke aioli sauce. Like yesterday.

This is one of those incredibly delicious things that people will be asking for the recipe for. Trust me.

I got the idea from my friend Suzie who was telling me about this dip our mutual friend had introduced her to. Suzie and Maya serve theirs in a cob loaf, using the bread to scoop up the dip.

But my mind automatically went to skip the bread, I bet this would be amazing as a sauce with chicken or fish or eggs or asparagus or broccoli… I could go on but you get the idea.

I’ve made it all in one with my stick blender mayonnaise recipe as the base. But you could always puree the artichokes, garlic and parmesan into commercial mayo if you like.

And if you’re in the market for more sumptuous sauce ideas, make sure you check out the Art of Sauce bonus training.

 

Total Time 10 minutes

 

Servings 2 cups

 

  • 100 g artichoke hearts from the deli or a jar about 4 large
  • 2 egg yolks
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar or other vinegar
  • 50 g grated parmesan cheese
  • 1 fat clove garlic
  • 200 g olive oil not extra virgin
  1. Drain artichokes and pat dry with paper towel. Place artichokes, egg yolks, mustard, vinegar, parmesan, garlic, oil and a pinch of salt in a tall jug (see note below for why). Pour in oil.
  2. With your stick blender head on the bottom of the jug, blitz on high speed. As you start to see the emulsion forming, slowly raise the stick blender so the upper layers of oil get emulsified too.
  3. Taste and season with extra salt if needed (this can help tone down any bitterness from the oil ) or a little extra vinegar if the flavour is too flat.
  4. If the mayo is too runny, carefully add extra oil in a thin stream while mixing with the stick blender. This requires some dexterity. If too thick, stir in a little water using a spoon, one tablespoon at a time.

Recipe Notes

If your mayo splits or doesn’t form a creamy, thick emulsion, it’s OK! Just start again with a new egg yolk, vinegar, and mustard. Pour the split mayo on top in place of the oil and cross your fingers this time.

The other secret is to use a tall jug or container so that the head of the stick blender is covered by the non oil components. This is critical for getting the emulsion to happen. If the vessel is too flat you won't get the right type of mixing to make the emulsion work.


Variations & Substitutions Artichoke Aioli

vegan / egg-free – Replace the egg yolks with an extra 4 tablespoons dijon mustard.

miso mayo – stir in 1 tablespoon white miso paste (aka ‘shiro’ miso). If you can’t find white miso red or brown miso will work – just use half because these miso pastes are stronger in flavour.

lemony – replace vinegar with lemon juice. For extra kick add the zest of 1 lemon.

dairy-free – just skip the parmesan and add extra salt.

different oils – I usually use a cheaper olive oil (not extra virgin) for my mayo because I find extra virgin olive oil (EVOO) overpowers. If you want more antioxidants and are happy with the punchy flavour use EVOO. The other oil I occasionally use is rice bran.

herby – stir in finely chopped fresh herbs. Parsley is great for general use. Or basil. Or dill (magic with fish).

Waste Avoidance Strategy Artichoke Aioli

eggs – whole eggs will keep in the fridge for weeks or use for another meal.

rice vinegar or white wine vinegar / dijon mustard / neutral flavoured oil – keep in the pantry.

Prepare Ahead

Yes! Will keep in the fridge for 2 weeks. Do not freeze!