2 whole artichokes
1 small bunch of rosemary
1 small bunch of thyme
1 whole bulb of garlic, cut in half
1 whole yellow onion, cut into quarters, skin on
2 tbsp Himalayan salt
2 egg yolks
1 100ml bottle of white truffle oil
100ml extra virgin olive oil
3 cloves of garlic
3 tbsp chardonnay vinegar
1 tsp onion powder
juice of one lemon
½ teaspoon of truffle salt
*Optional: 2 black truffles from a jar
Take a serrated knife and cut the pointy bits off the top of the artichoke, making a clean flat shape. Then cut the stem off up to the root. Prepare your broth ingredients and add to a very large pot of water. Bring to a boil and then add your artichokes. Bring again to a boil, then reduce to a simmer at low to medium. The artichokes should be gently shaking. Simmer for about an hour, but check by piercing a fork into the center where the stem has been cut. When this is soft, it is ready. Drain your liquid (can be saved and used as a vegetable broth for soups) and let the artichokes cool down. Then take a tomato spoon or sharp spoon and gently carve out the center “red” leaves and “fur”. You will find a clean circular “heart” that resembles a sliced potato.
Serve with truffle mayo, or any dressing you desire. Remember to bring a bowl for serving for the discarded leaves.
Add all ingredients into a food processor, less the oils. Blend to loosen and grind the ingredients. Then you will take your oil bottle and position it far above the open nozzle of the processor, and start pouring the oil in, creating a very tiny stream of liquid as the processor runs on medium/high, keeping it far above the open nozzle at all times. Do this until all of the oil is used, and check for seasoning. It should be thick like a yoghurt. If not thick enough to your liking, add a more a neutral oil such as rapeseed. Can last in fridge for up to 3 weeks.