Artichokes With Herb Mayonnaise
|Water||4 Cup (64 tbs)|
|Lemon juice||1 Tablespoon|
|Egg yolks||2 Small|
|Salt||1 Pinch (Generous)|
|Sugar||1 Pinch (Generous)|
|White pepper||1 Pinch|
|Lemon juice||1 Teaspoon|
|Wheat germ oil||1⁄2 Cup (8 tbs)|
|Mixed herbs||1 Bunch (100 gm) (Such As Chervil, Chives, Dill, Thyme And Tarragon)|
Remove the stems and the tough outer leaves from the artichokes.
With kitchen shears shorten the tips of the leaves by about one third.
Bring the water to a boil with the salt and lemon juice.
Wash the artichokes and set them stem side down in the open saucepan to cook about 40 minutes.
Whisk the egg yolks with the salt, sugar, pepper and mustard.
Add the lemon juice.
Vigorously whisk in the oil, first a drop at a time, then in a thin stream.
If the sauce becomes too thick, add a few drops of vinegar.
Wash and pat the herbs dry, chop and fold into the mayonnaise.