750g baby chat potatoes
Olive oil, for drizzling
50g unsalted butter
Sea-salt flakes and freshly ground black pepper, to season
1 head radicchio, leaves separated
400g jar marinated artichoke hearts, halved
1 cup frozen edamame, blanched
4 slices prosciutto or pancetta, fried until crisp, broken into pieces
Watercress or snipped chives, to garnish
3 cloves garlic
3 free-range egg yolks
1 Tbsp white wine vinegar
1 tsp dijon mustard
1 cup extra virgin olive oil
1 Tbsp lemon juice
Put potatoes in a large saucepan and cover with salted water. Bring to the boil over high heat. Reduce heat to medium, then simmer for 10-15 minutes until just tender. Drain well. Return to saucepan and heat for 1-2 minutes to remove any excess moisture.
Preheat oven to 200 degrees C fan-forced (220 degrees C conventional). Line an oven tray with baking paper.
Transfer potatoes to tray. Use a fork to gently squash them down to flatten slightly. Drizzle with oil, dot with butter and season well with salt and pepper. Bake for 25-30 minutes until crisp.
Meanwhile, to make lemon aioli, roast cloves of garlic in their skin with potatoes for 15-20 minutes until soft. Cool. In a small food processor, process egg yolks, vinegar and mustard, seasoned to taste, until frothy and combined. With motor running, add oil in a thin, steady stream until mixture is thick and creamy. Squeeze garlic from skins and into mixture with lemon juice. Pulse to combine. Store in an airtight container in the fridge for up to 1 week.
Arrange radicchio leaves with potatoes, artichokes and edamame on a large serving platter. Scatter with prosciutto, drizzle with aioli and scatter with watercress just before serving.
For a cheat's lemon aioli, stir flesh from 3 roasted cloves garlic (or 2 finely crushed) into prepared good-quality mayonnaise with 1-2 tablespoons lemon juice.
To save time, you can omit roasting potatoes and use them cooked and cooled.
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