5 lemons
6 large artichokes
4 celery stalks, chopped
1 garlic clove, chopped
1 cup white wine
4 sprigs parsley
4 sprigs thyme
2 quarts chicken stock
Salt and pepper
2 cups flour
3 eggs, lightly beaten
2 cups bread crumbs
1/2 cup picholine olives
2 ounces olive juice
2 ounces lemon juice
2 ounces sherry vinegar
1 tablespoon Dijon mustard
1 egg yolk
1 1/2 cups extra-virgin olive oil
1 head romaine lettuce
1 lemon, cut into wedges
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