Step 1

Trim the artichokes, removing the tough outer leaves and stems; snip the tips generously and trim the bottoms. Stew the artichokes with a drizzle of oil, 5 unpeeled garlic cloves, salt and pepper in a saucepan, covered, for around 15 minutes.

Step 2

In the meantime, mash the boiled potatoes with a potato ricer. Beat the egg yolk with 4 Tbsp. oil and stir in the mashed potatoes and salt and pepper, until you have a soft mixture.

Step 3

Fill the cooked artichokes with the mashed potato mixture, top with their hot cooking liquid, including the garlic cloves, garnish with chervil leaves and serve immediately.