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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®

Very Easy
Simple Tasty Recipes


  • 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


  1. 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.
  2. Add the octopus and let it cook for 40-50 minutes until fork tender.
  3. Once cooked, turn off the heat and let the octopus rest in the broth for 30 minutes.
  4. 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.
  5. 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.
  6. Once the broth is reduced, transfer to a blender and slowly stream in Agrumato® Lemon and lemon juice until a creamy sauce forms.
  7. 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.
  8. 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. 
  9. Serve octopus and artichokes with dollops of Agrumato® Lemon aioli and taggiasca olives. Finish with another drizzle of Agrumato® Lemon.