Serves 4

2 egg yolks

2 lemons, juiced (you will

need 1/3 cup juice)

1/3 cup fresh chervil or parsley,

roughly chopped

2/3 cup extra-virgin olive oil,

plus extra to serve

4 artichokes

1 extra lemon, sliced, to serve

1 Place egg yolks into a small food processor with 1 tbsp lemon juice. Process for 30 seconds. Add chervil. With processor motor running, slowly add olive oil until a thick aioli forms. Add warm water, 1 tbsp at a time until desired consistency is reached. Transfer to a serving bowl. 

2 Fill a large bowl with cold water. Add 2 tbsp lemon juice. Trim stalk from each artichoke leaving about 5cm. Trim 2cm from top of artichokes.

3 Remove outer leaves until you reach the light green, softer leaves. Trim hard base where leaves have been removed. Place artichokes in 
lemon water.

4 Bring a large saucepan of water to the boil. Drain artichokes and add to boiling water. Place a large plate over top of artichokes to submerge. Simmer for 20-25 minutes or until tender. Drain.

5 When cool enough to handle, cut artichokes in half lengthways and remove choke.

Combine 1 tbsp olive oil and remaining lemon juice in a jug. Season with salt and pepper. Pour over cooled artichokes.