Salad of Artichoke and Potato with Barigoule Vinaigrette, Ham Hock and Garlic Aioli | Idaho Potato C

Ingredients

• 8 ea medium artichokes
• 2 ea carrots, slices 1/4" thick
• 1/4 ea onion julienne
• 4 ea slices smoked bacon
• 2 cups extra virgin olive oil
• 2 ea lemons
• 8 ea cloves of garlic
• 1 qt water
• 1 head frisee
• 2 bunch watercress
• 1 ea medium Idaho potato
• 1 qt frying oil
• 8 ea smoked ham hocks
• 2 tablespoons olive oil
• 2 tablespoons lemon
• 2 ea cloves of garlic (maybe 3)
• 1/2 cup canola oil
• 1/2 cup olive oil
• 2 ea egg yolks
• Salt and pepper to taste
• 1 oz water