Heart of Artichokes Salad

Clean the artichokes, removing all the leathery outer leaves until you arrive at only the hearts. Soak them in a bowl with acidulated water to prevent them from oxidizing.

Cut all the artichoke hearts very finely and marinate them for one hour with the juice of three lemons, four tablespoons of oil, salt and pepper.

In a narrow, tall glass, pour the whole egg, vinegar, lemon, salt and pepper, run the immersion blender and at the same time keep pouring in a drizzle of oil.

Drain the marinated artichoke hearts, season with salt and place them in bowls over a base of two tablespoons of mayonnaise and complete with grated Parmesan cheese as desired.