Artichoke with Black Garlic Aioli from Philippe Van den Bulck can be prepared in 40 minutes. You make this dish with Fleur de sel, Olive oil - Verde Salud, Black garlic & Black garlic pasta from Amanprana. This recipe from the Belgian, Dutch & French kitchen is delicious as Tapas & snacks, Appetizer, Main dishes, Side dish, Dip and more & Vegetable Dish. It also fits perfectly in a Vegetarian, Gluten free, Vegan & Lactose-free diet.
Ingredients for artichoke with black garlic aioli
- 2 large, fresh artichokes
- 100 g pine nuts
- 1 Tbsp fried garlic cloves
- 4 Tbsp extra virgin olive oil, Hermanos Catalan
- 1 tsp black garlic paste
- 50 g silken tofu
- 1 tsp Xérès vinegar
- 2 lemons
- 4 laurel leaves
- Khoisan fleur de sel
Preparation of artichoke with black garlic aioli
- Cut the stems of the artichokes and rinse them under cold, running water.
- Place the artichokes in a large pan and add water until they are just submerged.
- Bring the water to a boil and add some salt, the laurel leaves and the juice of 2 lemons. Then put half of one squeezed lemon in the water.
- Cook the artichokes on low heat for about 30 to 40 minutes.
- Drain the artichokes well and allow to cool to room temperature.
- Roast the pine nuts in a dry pan. Set aside 1 tablespoon of the pine nuts, chop them very finely.
- Mix the pine nuts, silken tofu, black garlic paste, Xérès vinegar and olive oil to a smooth paste in a blender or with a hand mixer.
- Season to taste with fleur de sel. Sprinkle it with the fried garlic cloves. Put the aioli in a bowl and drizzle some olive oil over it. Sprinkle the finely chopped pine nuts over it.
- Serve the artichokes with the aioli.
Philippe Van den Bulck
Philippe van den Bulck is a truly creative chef specialising in vegetables. He is inspired by inspiring others with his rich cuisine. He does not use meat, just a lot of vegetables, and he is also a food stylist and writer, and has worked in many famous restaurants.Growing up in the Mechelen region, Philippe was surrounded by hundreds of gardeners around the fresh produce market of Mechelen (the famous Mechelse Veilingen). His love for vegetables started there, and it would become his passion many years later. During that time he worked at El Bulli and Le Cirque in New York, and he is also a culinary advisor to EVA (Ethical Vegetarian Alternative).