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Octopus & Artichoke with Agrumato® Lemon Aioli
Crisp charred octopus and artichokes are complimented by a tangy, creamy sauce made with Agrumato® Lemon.
Recipe courtesy of Lucrezia and Sante Ricci of AGRUMATO®
Serves
2
Ingredients
- 4 L water
- 1/3 lb (150 g) carrots
- 1/3 lb (150 g) leeks
- 1/4 lb (100 g) onion
- 1/4 lb (100 g) celery
- 1/4 lb (100 g) fennel
- 6 garlic cloves
- 2 tsp black pepper
- 2 tsp ginger, minced
- 3 sprigs parsley
- 2 bay leaves
- 1 (2.2 lb/1 kg) octopus, cleaned & rinse
- 4 artichokes
- 2 lemons
- q. b. saffron
- 1 bottle Agrumato® Lemon
- q.b. Taggiasca olives
Methods
- In large pot, combine all the ingredients for the broth (water, carrots, leek, onion, celery, fennel, 5 cloves garlic, black pepper, ginger, parsley, and bay leaves). Bring to a boil then turn the heat to low and let simmer for 30 minutes.
- Add the octopus and let it cook for 40-50 minutes until fork tender.
- Once cooked, turn off the heat and let the octopus rest in the broth for 30 minutes.
- Meanwhile, clean the artichokes and cut them in half. Place them in a bowl of cold water with a squeeze of lemon to prevent oxidation.
- Remove octopus from the pot and set aside. Place the pot of broth back on the stove and reduce until very thick. When almost done, add saffron to taste.
- Once the broth is reduced, transfer to a blender and slowly stream in Agrumato® Lemon and lemon juice until a creamy sauce forms.
- Preheat a grill or grill pan. Grill the artichokes cut side down for 2 minutes, until lightly browned. Turn them over and grill 1 minute more, then set aside.
- Lightly drizzle Agrumato® Lemon all over the octopus. Set on grill and sear until browned and crisped, about 4 minutes. Carefully flip octopus and brown the other side, about 4 minutes longer.
- Serve octopus and artichokes with dollops of Agrumato® Lemon aioli and taggiasca olives. Finish with another drizzle of Agrumato® Lemon.
