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Sunday, 30 October 2011

Artichokes with truffle mayo

Artichokes are an amazing weed (they are the un-bloomed flower of a thistle) embued with the unlikely property of flavour enhancement. In much the same way another type of weed increases the deliciosity of Doritos, many foods, when eaten with or after artichokes, taste more intensely of themselves. For this reason, I believe truffle oil is the ideal pairing because anything that actually makes truffles taste better is pure genius.

4 small artichokes (2 if they are particularly large)
1/3 teaspoon white truffle oil
3 tablespoons mayonnaise
1/4 cup white vinegar or juice of 2 lemons

Combine truffle oil and mayonnaise and set aside

Fill a large pot with water, leaving enough space at the top for the chokes and bring to a rolling boil and add vinegar or lemon juice

Trim the ends from the stems of the chokes and add them to the pot. Chokes are complete when leaves come away when you lift the chokes by a single leaf. Remove chokes from pot and allow to drain and cool on a plate for 5 minutes

Serve the chokes whole, and eat by tearing off a leaf and dragging the meaty end through your teeth to remove the soft flesh. When all the leaves are gone, you are left with the heart. Cut or scoop out the spiney fluff and eat the whole heart, stem included.

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