Artichokes with Dressing

Ingredients

• 4 artichokes
• 0.5 lemon (juice)
• 5 large garlic cloves
• 3 egg yolks
• 1 tsp sharp mustard
• Salt
• white pepper
• 300 ml olive oil
• 1 tsp lemon juice
• 0.5 red pepperoni
• 2 tbsp white wine vinegar
• 4 tbsp olive oil
• 0.5 tsp Dried oregano
• Salt
• pepper (ground)

Instructions

1. 1.

   To clean the artichokes, break off the hard stem. Remove the lower dry leaves and trim the leaf tips. The easiest way is to cut off the upper third with a sharp knife and immediately drizzle with lemon juice to prevent browning. Place the artichokes in a large pot of sparkling salted water and cook covered for about 30 to 40 minutes until tender.

2. 2.

   For the aioli, peel and press the garlic cloves. Add the egg yolks, mustard, a pinch of salt and pepper. Whisk everything in a large bowl until pale‑creamy. Add the oil first dropwise, then slowly in a steady stream while continuously whisking. Always fully incorporate each addition before adding more. Finally stir in the lemon juice and season with salt.

3. 3.

   For the vinaigrette, wash the pepperoni, halve it, remove seeds and finely chop. Whisk together with vinegar, olive oil, oregano, salt and pepper, then taste and adjust.

4. 4.

   Fill small bowls with the dips and arrange on plates with well‑drained artichokes. Pull off individual leaves and dip them into the sauces. Scrape the tender flesh from the stems. Serve with fresh baguette slices.