Fonds d’Artichaud a la Mayonnaise au citron

artichokes lemon 016 (400x323)I have always loved home-made, traditional French mayonnaise, its thickness and texture complement many wonderful dishes. I have tried making mayonnaise with varying success and I admit to using the French mayonnaise in my shop as it is easier. One secret I have learnt is that the egg yolk must be at room temperature or it will not work. My friend Geogina Farrell made us a delicious starter on Saturday which inspired me to try to copy it with some of my home-made mayonnaise. I gave the mayonnaise a lemon flavour, however you can substitute vinegar instead of the lemon juice. This dish is really easy and the grated Parmegiano adds a lovely flavour. I served it with some puff pastry however this can be replaced by crackers. The best wine to pair with it is definitely a sauvignon blanc therefore I paired it with a fresh tasting Sancerre from the Loire Valley.

Ingredients for starters for 4:

  • 1 tin artichoke bases
  • 50g grated parmegiano from the French Market shop
  • 1 egg yolk at room temperature
  • 1 lemon
  • 150ml sunflower or olive oil
  • 1 sheet of puff pastry (optional)
  • 1 teaspoon dijon mustard from the French Market shop

 1 Bottle of Sancerre from the French Market shop


  1. Pre- heat oven to 200 degrees C
  2. Sprinkle the pastry lightly with some parmigiano
  3. Bake in the oven until golden and well risen about 30 minutes
  4. Grate the zest of the lemon
  5. Cut lemon in half and squeeze out the juice into a container
  6. Put the egg yolk, 1 teaspoon lemon juice and pinch of salt into a large bowl and whisk well together then add dijon mustard and whisk in well.
  7. Add oil drop by drop whisking in all the time, always in the same direction, until it thickens.
  8. Once the mixture is thick add 1 more teaspoon of lemon juice and whisk It well.
  9. Slowly pour in the rest of the oil, whisking all the time, until thick
  10.  Drain the artichokes and chop into small pieces.
  11. Add the grated parmigiano and the lemon zest, mix together.
  12. Put mixture in microwave and heat for 1 minute on full power.
  13. Remove from microwave. Mix in the mayonnaise and stir together.
  14. Serve straight away accompanied by a slice of the puff pastry.

This dish needs to be paired with a Sauvignon blanc to complement the lemon. I recommend serving this with a Mellot Sancerre from the Loire Valley

Bon Appétit!

2 thoughts on “Fonds d’Artichaud a la Mayonnaise au citron”

  1. Suzanne wishing you all the best for your new shop. Wonderful as I now will shop in Cape Town and Johannesburg
    The recipe looks so yummy as do all your recipes.
    Please tell me how do French woman stay so slim and look so beautiful when they have the wonderful French food? There really must be a secret.

    1. Hi Annie
      Thank you for your good wishes for my new shop – it is all very exciting – I hope to open mid-April. I think the secret to the beautiful French silhouettes is to have a “slow” meal, eating small quantities of several dishes and plenty of salad 🙂
      Look forward to seeing you again soon
      best regards


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