INGREDIENTS
2
egg yolks
1 tsp
Dijon mustard
2 tsp
white wine vinegar
sea salt & freshly ground white pepper
250 milliliters
vegetable oil
lemon,
1 tsp
parsley, finely chopped
1 tsp
chives, finely chopped
2
dozen baby artichokes
1
lemon
vegetable oil for deep-frying
Maldon sea salt