Yield: 8 servings. BARIGOULE: 8 medium artichokes 2 carrots, sliced 1/4 in. thick1/2 onion, julienne 4 slices smoked bacon 2 cups extra virgin olive oil 2 lemons 8 cloves of garlic 1 qt. water SALAD: 1 head frisee 2 bunches watercress 1 medium Idaho Potato 1 qt. frying oil 8 smoked ham hocks 2 Tbsp. olive oil 2 Tbsp. lemon AIOLI:2 cloves of garlic (or 3, to taste), finely minced1/2 cup canola oil1/2 cup olive oil 2 egg yolks to taste, salt and pepper 1 oz. water For Barigoule: Make lemon ...

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