Artichokes with tarragon mayonnaise
What you need:
2 egg yolks
2 tsp. Dijon mustard
2 tsp. white wine vinegar
1 small handful of fresh estragon
2 dl. grape oil
How to make it:
Cut off the top and stem of the artichokes.
Boil for 30-40 minutes in salted water with the juice of a lemon.
They are ready when the leaves have loosened up a bit.
Whisk egg yolks, Dijon mustard and white wine vinegar.
Add the grapeseed oil in a thin stream while whisking.
Keep going until it thickens as an mayonnaise.
Add chopped tarragon and season with pepper.
Serves as a snack.