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Ingredients
  • subheading: To cook the artichokes:
  • 1 to 2 large globe artichokes
  • ½ lemon
  • subheading: To make an Aioli:
  • 2 egg yolks
  • 1 teaspoon Dijon mustard
  • 2 teaspoons red wine vinegar
  • sea salt and freshly cracked pepper
  • 200 ml (¾ cup plus 1 tablespoon) sunflower oil
  • 2 tablespoons extra virgin olive oil
  • 1 small garlic clove
  • 1 to 2 teaspoons finely chopped parsley and chives
  • subheading: To make a French Vinaigrette:
  • 4 tablespoons extra virgin olive oil
  • 1 ½ to 2 tablespoons red wine vinegar (but any vinegar should do)
  • 1 heaped teaspoon wholegrain mustard
  • pinch of sugar
  • pinch of sea salt
  • 1 small French shallot, finely chopped
  • 1 teaspoon finely chopped parsley and/or chives
Steps
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