1. squeeze the lemon, stir the juice with 1 liter of water. Break off the stem and outer leaves from the artichoke hearts. Cut 2/3 of the top into small pieces with a sharp kitchen knife. Cut artichoke leaves into small pieces all around, exactly to the bottom. Scrape out the inner hay to the bottom with a spoon. Cut artichoke hearts into 1 cm thick wedges and place in lemon water on the spot. Crush garlic.
2. drain artichoke hearts in a colander. Heat 3 tbsp olive oil in a saucepan and sauté artichoke hearts and garlic for 3-4 minutes. Season with salt, pepper and 1 pinch of sugar. Add stock and wine and simmer at medium temperature for 10 minutes with the lid closed.
For the mayo, grate the lemon peel. Squeeze the juice. Place egg yolks and lemon zest in a large enough bowl, add oil drop by drop, then in a thin stream. Season mayo with juice of one lemon, salt and a pinch of sugar. Pluck tarragon leaves, chop and mix with mayo.
4. melt butter in a frying pan, roast liver in it over medium heat for 3-4 minutes, seasoning with salt and pepper. Drain artichoke hearts in a sieve. Whisk half of the stock with the remaining olive oil. Place artichoke hearts on plates and drizzle with stock. Garnish with thyme stems and serve with liver, bread slices and mayo.
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