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Ingredients
Artichokes with Sauce
- For the artichokes
- 4 Artichoke
- 4 Tbsps lemon juice
- For the sauce
- 2 fresh egg yolks (Room temperature)
- 1 pinch salt
- 1 tsp Lemon mustard
- 2 Tbsps lemon juice
- 250 milliliters olive oil
- 2 garlic cloves
- 2 Tbsps parsley (chopped)
For the artichokes, bend outer hard leaves of artichokes down and break above stem. Continue breaking leaves with green tips until leaves arre about 4 cm (approximately 1 1/2 inch) long and base is exposed.
Cut off top 3 cm (about 1 inch). Cut out inside, including small leaves with spiky tips and use a small spoon to remove any strings.
Cut around outside of stem up to broken ends of leaves. Peel majority of stalk, leaving some for support. Rub all cut surfaces and inside of artichokes with lemon juice.
Place artichokes with stalks up in a pot, add olive oil and pour in enough water so that leaves are covered. Cook artichokes for about 35 minutes or until soft. They are done when they can be easily pricked with a fork.
For the dip, make sure all ingredients are at room temperature. Vigorously mix yolks with salt, mustard and 1 tablespoon lemon juice.
Add oil a few drops at a time, whisking as you go, until sauce becomes thick and creamy, similar to mayonnaise. Stir in pressed garlic and parsley and stir with salt, pepper and lemon juice. Place in small bowls and set inside artichokes to serve.