- 2 artichokes
- 1 large egg yolk
- 1 teaspoon Dijon mustard
- 1 cup vegetable oil
- 1/2 lemon, juiced
- 2 scallions, green parts only, thinly sliced
- 1 tablespoon small black capers
- salt to taste
- Trim the stems of the artichokes so there is just a half inch of stalk left at the base. In a medium pot or Dutch oven, place the artichokes side by side so they are standing upright. Fill the pot with water until it covers just the base of the artichokes, about 1 inch. Cover the pot and bring the water to a boil. Turn the heat back down and simmer until the artichoke leaves are tender (I just pluck one and try it), about 40 – 50 minutes. Remove from the pot and allow to cool slightly before serving.
- While the artichokes cook, whisk (you can use a fork) an egg yolk in a bowl with the Dijon mustard and a tablespoon of lemon juice. Slowly and steadily pour in the oil, whisking constantly. The mixture should thicken up quickly. When you’ve finished pouring in the oil, add the additional lemon juice, scallions, and capers. Taste for salt, and serve alongside the artichokes.