Turmeric Roasted Artichoke
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 1 artichoke
  • For the Dressing
  • 1 tbsp olive oil
  • 1 tbsp honey
  • 2 cloves of garlic, cut very fine
  • ½ tsp turmeric
  • ½ tsp mustard seeds
  • rock salt to taste
  • For the Lentils
  • ¼ cup brown lentils (whole masoor dal), soaked overnight
  • 1 red onions, chopped fine
  • 1 tsp cumin seeds
  • salt to taste
  • For the Lemon Turmeric Aioli
  • 1 egg yolk
  • 2-3 cloves garlic, chopped very fine
  • 1 tsp turmeric
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • sea salt to taste
  • a handful of baby kale
Instructions
  1. Preheat oven to 165°C/330°F.
  2. Wash and dry your artichoke and cut it lengthwise in half and set on a baking tray lined with foil.
  3. Mix all the ingredients of the dressing well so everything is well incorporated.
  4. With a brush, smear the dressing on to the artichokes, getting in between the leaves. Be liberal.
  5. Bake for 20 minutes. (I smeared some more of the dressing half way through the baking)
  6. While the artichoke is in the oven, heat oil in a pan and add the cumin seeds. Once they sputter add the chopped onions. Saute till the onions turn a bit brown. Add the lentils and cook for 5-8 minutes. Set aside.
  7. For the aioli, place garlic cloves into a mortar and pestle, sprinkle over a generous pinch of flaky sea salt, and pound until the garlic is mashed to a paste. Add the turmeric and lemon juice and mix into the paste. Use a ¼ teaspoon of the turmeric first. Add the rest later.
  8. Add the egg yolk and whisk into the paste. Now start to add the oil, a few drops at a time, whisking it in well and making sure each addition of oil is fully absorbed before adding more. Keep adding oil until you reach a thick consistency. The more oil you add the thicker it will get.
  9. Once you reach the consistency you are happy with sprinkle in a little more turmeric if you like, add more salt or lemon juice.
  10. To serve, serve the artichoke on a bed of warm lentils, a handful of kale leaves, a few onion rings and the aioli on the side.
Notes
If you don't want to go to the trouble of making the aioli from scratch, just replace the egg yolk with 3 tbsps of mayonnaise.
Recipe by Box of Spice at https://boxofspice.com/2016/02/turmeric-roasted-artichoke/