---

2 artichockes
4 eggs
1 lemon
salt

Marinade:
2 tablespoons corn oil
1 tablespoon white wine vinegar
1 egg
salt, pepper
0

---

Remove the stems of the artichokes by firmly twisting the stems; bring ample water to the boil, add salt and boil veggies until tender. Take out fruits and rinse over cold water.
Pluck the outer leaves, scooping out the pulp. Finely cut artichokes hearts so that the inedible parts will be removed. Cut artichokes into thin slices.
Marinade:
Blend oil with 2 tablespoons lemon juice and the eggs with a hand blender. Season with salt and pepper. Now finely mix artichoke paste and hearts with the marinade.