Globe artichoke salad with preserved lemon mayonnaise

lunch · ⏱ 30 min · 4 portions · 18.0 g carbs / portion · vegetarian · allergens: egg, mustard

v3 · rb0e705f985 20260727Z1751 Globe Artichoke Salad 🎉 4 pieces globe artichoke 5 tbsp lemon juice 1 piece baking potato 1 piece fresh thyme salt and black pepper to taste 75 ml sunflower oil 🔪 trim and clean the artichoke hearts dip the artichokes in acidulated lemon water 🔪 cut the artichoke hearts into triangular segments 🔪 cut the potato into wedges 🍳 ⏱ 10-15 min boil and simmer the artichokes and potatoes ⏳ cool the cooked artichokes and potatoes process the mayonnaise ingredients except the oil slowly pour in the sunflower oil and process to a firm glossy mayonnaise ⏳ refrigerate the mayonnaise until needed 🌀 mix the salad with thyme leaves, dill, tarragon, pea shoots, olive oil, salt and pepper 🍽 assemble the salad with a dollop of preserved lemon mayonnaise 1 piece egg yolk ¼ tsp dijon mustard 1 piece garlic clove 1½ tsp white-wine vinegar ¼ tsp caster sugar 1 piece preserved lemon 1 tbsp thyme leaves 10 g dill 5 g tarragon 50 g pea shoot 1 tbsp olive oil fresh thyme salt and black pepper salt and black pepper
http://flowcooking.food/en-us/recipe/233/globe-artichoke-salad-with-preserved-lemon-mayonnaise/