12 baby artichokes or 4 medium artichokes
1-2 garlic cloves + extra for the mayonnaise
5-6 twigs thyme
2 tablespoons olive oil
for the mayonnaise:
2 egg yolks
1 tablespoon lemon juice
1 teaspoon dijon mustard
about 250 ml rapeseed oil
3-4 cloves roasted garlic or as desired
Preheat the oven to 180°C. Take a couple of garlic cloves or even a whole and sprinkle with olive oil and warp in foil and bake until soft. Pour cold water into a bowl, add lemon juice and set aside. Trim artichokes, remove outer leaves, cut in half and put them immediately into the lemon water to prevent it from getting brown. Place halved artichokes onto a baking paper, sprinkle with olive oil, lemon juice and season with salt and pepper. Add a few thyme twigs and thin slices of lemon and fold a paket. Bake for 20-25 minutes depending on the size of the artichoke you use.
For the mayonnaise whisk egg yolks together with mustard, a little salt and pepper. Add oil gradually in a thin strain while whisking constantly. As soon as it starts to thicken you can add it in thicker strain. Season with lemon juice, salt, pepper and stir in the previously pureed roasteg garlic.