INGREDIENTS
8 artichokes
1 lemon
2 egg yolks (room temperature)
approx. 180 ml rapeseed oil
1 pinch of pepper
1 pinch of salt
1 pinch of sugar
PREPARATION
1) Quarter the artichokes and cook in salted water for about 10 minutes, depending on their size
2) Remove the artichokes from the water, drain and fry in a hot pan in rapeseed oil
3) For the mayonnaise, separate 2 egg yolks and beat with a dash of lemon juice. Add salt, pepper, sugar and lemon zest
4) Add rapeseed oil to the mayonnaise until the desired consistency is achieved
5) Chill the mayonnaise and season to taste before serving; add lemon juice or zest if necessary
6) arrange as desired
DRINKING RECOMMENDATION
KOLONNE NULL - Rosé
The rosé with its fine nuances of vineyard peach and floral notes goes well with the tart taste of the artichokes and the acidity of the lemon mayonnaise. The fruity freshness and elegant minerality reflect the harmonious French character.
CLICK HERE FOR