For the herb dip
large egg yolk 1, at room temperature
fresh lemon juice 1 tsp
dijon mustard ½ tsp
grainy dijon mustard ½ tsp
rapeseed oil 180ml
shallot 1 small
cornichons 50g, drained
capers 2 tbsp, drained
fresh chives 20
fresh sage leaves 20
fresh tarragon leaves 20
fresh coriander leaves 20
fresh dill sprigs 20
fresh flat-leaf parsley sprigs 20
soured cream 120ml
fine sea salt
To cook the artichokes, place them, stem ends up, in a large pot of water. Cover and bring to a boil over high heat. Reduce the heat to medium and boil for 45 minutes to 1 hour. Do not overcook.
The boiling time will depend on the size of the artichoke, so cook them until an outer leaf comes off with just a little resistance.
Drain the artichokes in a large colander and turn them upside down so that all the remaining water can run out. Let cool.
Whisk the egg yolk, lemon juice, dijon mustard and grainy mustard in a medium bowl until combined. Drizzle in the oil about 1 teaspoon at a time, whisking until you have a nice thick mayo. This should take a couple of minutes, so don’t rush it. The flavour of the dip will not be as good with shop-bought mayonnaise!
Finely chop the shallot, cornichons, capers, chives, sage and tarragon and add to the mayonnaise. Finely chop the coriander leaves, dill and parsley sprigs (you can include a little of the thin stems) and stir them in. Add the soured cream and fold the mixture together. Season to taste with the salt. Taste the dip with a piece of flatbread to check for seasoning.
If the dip needs more acidity, add more lemon juice, cornichons or capers. Add more herbs if you like, too.
Cut each artichoke vertically in half. Use a dessertspoon to scoop out and discard the hairy choke. Arrange the artichokes on a large platter with the bowl of dip, and set out a bowl for the used leaves. Let the guests peel off leaves and dunk them into the herb dip.
You are likely to have leftover dip from this starter. It can be covered and refrigerated for about 5 days.