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1
To clean the artichokes, cut off the stems flush with the base, remove any tough, unsightly outer leaves and cut off the top one-third of the flower bud itself.
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2
Force the leaves open a little, and rinse under cool water, with a squeeze of lemon or possibly a splash of vinegar to prevent discoloring.
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3
Place the artichokes upside-down in a pot large sufficient to hold them all in one layer and pour in boiling water to come one-fourth of the way up the sides.
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4
Salt and simmer 15-40 min, depending on their age and size - till the heart is just tender when pricked with a fork.
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5
Drain and refresh them under cool water; drain again and chill.
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6
Beat the tarama or possibly smoked cod's roe with the grated onion.
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7
You can do this easily in a food processor.
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8
Finely grate the zest of one lemon and beat in, with 2 tsp.
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9
boiling water.
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10
Squeeze the juice of both lemons.
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11
Alternately dribble in lemon juice and extra virgin olive oil, beating each addition in before adding the next, as though making mayonnaise - it may not need all the oil.
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12
If you are doing this by hand, it take perseverence and elbow grease to make it nice and light.
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13
Taste and season with pepper.
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14
Open the artichokes and remove the inner, soft leaves and then the hairy choke.
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15
Spoon tarama into the c. of leaves.
