Deep Fried Artichokes with Aioli

Deep Fried Artichokes with Aioli

Deep-fried artichokes are one of our favourite side dishes. As the artichoke fries, it opens up like a flower and yields a gorgeous golden-brown artichoke. The leaves are crispy and delicious and the inside flesh is tender and wonderful. Deep-fried artichokes are easy to prepare; the most important thing is to remove any of the tough outer leaves of the artichoke, and the tough exterior of the stem, artichoke base and top.

 

What you need:

500g Baby artichokes
2 egg yolks
1 tsp Dijon mustard
500ml rapeseed oil
1 cloves crushed garlic
1 lemon

How to make:

1) Make the Aioli by mixing the egg yolks and Dijon mustard in a mixing bowl, slowly drizzle in the rapeseed oil whilst mixing constantly. Once the emulsion is formed add the juice of the lemon and crush garlic clove and season well.

2) Fill a bowl with water and squeeze the juice of 1 lemon into the water this is to stop the artichokes from discolouring.

3) Take the baby artichokes and take off the tough outer leaves and trim the stalk to about 2 inches long. Using a peeler peel the stalk and the base of the artichoke to expose the whiter flesh of the artichokes.

3) Using a sharp knife cut the top 1/3 of the artichoke and then 1/4 of the artichokes and drop straight away into the lemon water.

4) Set the fryer temperature to 130c and blanch the artichoke 1/4s for 5 mins then drain on paper and allow to cool.

5) Set the fryer to 190c, fryer the artichoke at this temp for 1 min until crispy, season well with salt and a few drops of lemon juice and serve with aioli.

More Stories...

Meet the Makers: Maison Margaux

Published: August 2, 2021

After years of struggling to find interesting and beautiful tableware for big events and with the growing popularity of the circular economy and people’s desire to make entertaining at home special and unique, Maison…

Meet the Makers: Selwyn House

Published: September 1, 2021

Selwyn House is formed by Sean Best and Ellie Smalls, who met studying Fine Art at Leeds Arts University. Always drawn to making things, Sean bought a second-hand lathe and began teaching himself woodturning….

Pickled Chanterelles

Published: August 2, 2021

Chanterelles are a prized ingredient and a forager’s favourite. Succulent and delicate in flavour, chanterelle is used by chefs the world over. Yellow or orange in colour, smelling of apricots, chanterelles are a Spook…