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1.
Break off the stem of the artichokes, pulling out the tough fibers. Remove the bottom dry leaves with a sharp vegetable knife and clean the base. Rub the cut surfaces with lemon immediately so they don't discolor.
2.
Place the artichokes in a pot with plenty of water. Add a lemon cut into pieces, bay leaves, salt and peppercorns and simmer covered for about 30 minutes. The artichokes should be completely covered with water while cooking. They are done when the leaves come away easily.
3.
Drain and place upside down to drain. When they have cooled slightly, arrange on plates with some sorrel, arugula or similar leaves and some toasted hazelnuts, and drizzle with lemon and olive oil.
4.
Olive tapenade: Put all ingredients except the oil into a chopper or pulse in a food processor until desired consistency. Stir in olive oil, season and chill until use.
5.
Hazelnut mayonnaise: Whisk the egg yolks with mustard and finely grated garlic. Add the oil first drop by drop, then in a thin stream, until a smooth sauce forms. Season with vinegar, salt and pepper. Combine with 2-3 tbsp Greek yogurt, 1-2 tbsp grated hazelnut and 1 tsp hazelnut oil.
