Wash the artichoke, cut off the stalk and tie a slice of lemon on the end of the stalk. Cook the artichoke in plenty of boiling salted water for about 30 minutes. Wash the potatoes and cook in boiling water for about 20 minutes.
Hard boil eggs in 10 minutes, quench and let them cool down. Clean and wash the cauliflower and carrots. Cut cauliflower into florets, carrots into diamonds. Cook cauliflower and carrots separately in little boiling salted water for 15 and 5 minutes respectively, drain.
Peel the garlic and press a clove through a garlic press. Heat 1 tablespoon of oil in a frying pan and sauté the garlic and carrots in it. Add 1-2 tablespoons of lemon juice and let it cool down.
Peel the onion and cut into fine slices. Wash parsley, dab dry and cut into fine strips, except for a little bit for garnishing. Heat the rest of the olive oil and fry the onion in it until transparent.
Drain the chickpeas, add and steam briefly. Stir in 2 tablespoons lemon juice and parsley, season with salt and pepper. Let it cool down. Peel the skin off the potatoes. Peel and halve the eggs.
Wash the tomatoes. Drain the artichoke hearts. Halve the avocado and remove the core. Remove the flesh from the skin. Cut halves into slices and sprinkle with 2 tablespoons of lemon juice.
Stir the rest of the lemon juice and egg yolk until creamy. Slowly add the soy oil while stirring. Press the remaining garlic into the mayonnaise using a garlic press. Season with salt and pepper and refrigerate briefly.
In the meantime, pluck the inner leaves from the artichoke (possibly add them to the plate later) and remove the flower threads. Arrange the artichoke, vegetables, olives and prawns on a large plate.
Garnish with parsley leaves. Add the aioli to the artichoke just before serving and sprinkle with lemon julienne. Serve with fresh baguette.