For the mayonnaise, blend egg yolks with lemon juice and zest and wasabi powder in a tall cup with a hand blender. Slowly pour in sunflower oil and blend until smooth. Season to taste with salt.
Wash and clean the artichokes and cut off the stem just above the stalk. Open the leaves slightly, drizzle lemon juice into the calyxes and lightly salt.
Wrap the artichokes in aluminum foil and braise in the oven for 25 minutes at 190 °C.
Then remove from the foil, pluck off the outer leaves, cut in half and fry again briefly in olive oil in a grill pan.
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