Christina Soteriou shares her simple, plant-based recipe for crispy artichokes with nori mayo, which features in her latest book, Big Veg Energy. “Everything in this recipe will remind you of having lunch by the sea,” says Christina. “The nori in the mayo, the briny, crispy artichokes, the lemon squeezed over it all. It’s such a simple recipe, but one of my favourites in the book. This makes a nice side or starter for Greek or Italian dishes, or you can serve it as part of a meze.”
Prep Time
25 minutes
Servings
2
Method
1 Preheat the oven to 240°C/220°C fan.
2 Drain the artichokes and cut them into bite-sized pieces (if they aren’t already). Slice half of the lemon into thin rounds.
3 Arrange the artichoke pieces on a baking tray with plenty of space between them. Roast for 10 minutes, then remove from the oven and flip them over. Add the lemon slices to the tray, placing them in between and on top of the artichokes. Return to the oven for another 10–12 minutes until crispy.
4 Meanwhile, make the nori mayo. Blitz the nori sheet into small pieces (or tear it with your hands) and add it to a small bowl. mAdd the mayonnaise and squeeze in most of the other half of the lemon, saving a little squeeze for the end. Stir to combine.
5 Tip the roasted artichokes and lemon slices on to a platter. Finish with a squeeze of lemon juice and scatter some parsley leaves over the top, if you like, then serve with the mayo.
Get involved
Christina Soteriou is a chef, recipe creator and the author of Big Veg Energy. Recipe taken from Big Veg Energy, available now.
