Ingredients

• 4 globe artichokes
• 2 lemons
• halved
• pinch salt
• 100g/3½oz plain flour
• 8 rashers smoked streaky bacon
• roughly chopped
• 2 free-range egg yolks
• 1 tsp Dijon mustard
• 400ml/14fl oz rapeseed oil
• salt and freshly ground black pepper

Directions

• For the artichokes
• remove the tough outer leaves from the artichokes and cut off the stalks and the top. Using a sharp knife
• trim off any green
• tough parts
• discarding everything except the tender leaves and stem. Rub each artichoke with the cut side of one of the lemon halves to stop the flesh from discolouring. Set aside in a bowl of water. Repeat the process with the remaining artichokes.
• Squeeze the juice from the lemons into a large saucepan. Add a pinch of salt
• the flour and the artichokes. Fill the pan with enough cold water to cover the artichokes.
• Bring the water to the boil
• then reduce the heat until the water is simmering and continue to simmer for 15 minutes
• or until the artichokes are tender when pierced with a sharp knife. The flour will rise to the surface of the water to create a crust - this will prevent the artichokes from discolouring during cooking.
• Meanwhile
• for the mayonnaise
• fry the bacon in a frying pan over a high heat until the fat has melted and the meat is crisp. Set the pan aside to cool.
• Blend the egg yolks and mustard in a food processor until pale and creamy. With the motor still running
• gradually add the rapeseed oil in a thin stream
• until the mixture thickens to a mayonnaise (you may not need to add all of the oil).
• Gradually add the melted fat from the bacon pan to the mayonnaise
• drop by drop. Add the fried bacon and pulse the food processor until it has been incorporated into the mayonnaise. Season the mayonnaise with salt and freshly ground black pepper.
• When the artichokes have cooked
• remove them from the pan and drain on kitchen paper.
• Serve the artichokes with a dollop of the mayonnaise.