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  • I would like to braise an artichoke,

  • serve it with a saffron aquafaba mayonnaise, and a salad.

  • What's a saffron aquafaba mayonnaise?

  • It's a mayonnaise made without any eggs,

  • so in place of the eggs is the water from beans, or chickpea water.

  • OK. I'm going to learn something here. Show me, please.

  • Firstly, you just want to get the saffron sort of soaking,

  • so that the colour really runs through this,

  • and then I'm going to get on with preparing the artichoke,

  • 'cause that takes a while to cook.

  • Artichoke hearts, or the whole artichoke?

  • The heart of the artichoke.

  • You know, there's a lot to lose on here,

  • so it's much easier for the knife to cut through

  • if you remove the outer leaves.

  • These are really tough.

  • So you just keep peeling them off

  • until you get to the lighter leaves.

  • If they don't know what they're doing,

  • they could be in danger of just chopping it down

  • to absolutely nothing.

  • All right, so now I'm going to use a spoon to remove the choke,

  • which is the furry, spiky bit.

  • All that choke's got to come out, hasn't it?

  • Otherwise, you get a mouthful of hairy fibre.

  • It's a fantastic skill, it's great to see a chef prep an artichoke.

  • That's what I'm looking for,

  • and this is everything that comes off the artichoke.

  • Right, beautiful.

  • So I've just boiled some water here.

  • I'm going to drop a bit of vinegar.

  • This is just to keep the artichoke from discolouring

  • while it's cooking.

  • So I've just dropped some thyme, some rosemary,

  • just for some flavour through the artichoke.

  • And then put a lid on,

  • OK, and I'm going to leave that to cook,

  • anything from sort of five to seven minutes.

  • I'm going to make the mayonnaise now with the aquafaba.

  • Now, this I need to see.

  • In the bowl, I've got mustard,

  • the saffron that's been soaking in the aquafaba liquid.

  • I'm going to add a little bit more of the aquafaba to it,

  • and then whisk that up.

  • That is thickening up like an egg yolk.

  • That's remarkable!

  • When you see it thicken, you start adding your oil.

  • Well, the process is no different at all from using an egg?

  • Yes, and if you add all the oil in too quick, it'll just split,

  • you know, if you're whisking it too much, it won't bind.

  • OK, so I've just checked my artichoke. For me, it's cooked.

  • I'm going to take it out to cool.

  • If it's going in a salad,

  • we don't want this artichoke being piping hot.

  • So we've got some beautiful rocket salad, some radishes,

  • carrots, there's olives.

  • I'm going to use some of the chickpeas, as well, in mine,

  • and I'm making a little pickling liquid,

  • cos, er, it's just nice to add a bit of pickle through this.

  • And we're ready to plate.

  • OK, so I have my mayonnaise...

  • Mmm...

  • ..chickpeas and olives,

  • pickled carrots on here.

  • Oh, that's really lovely.

  • There we have it.

  • My braised artichoke with aquafaba and saffron mayonnaise,

  • with a salad.

  • Oh, Monica, that is just beautiful.

I would like to braise an artichoke,

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