Fried artichoke with miso mayonnaise
Check out this crispy fried artichoke with a punchy miso mayonnaise sauce. This easy recipe comes from Kudu in Peckham, a new Modern European restaurant with a South African twist
- 4 globe artichokes
- a pinch black peppercorns
- a pinch fennel seeds
- a pinch coriander seeds
- for deep-frying vegetable oil
- a pinch to serve smoked paprika
MISO MAYONNAISE
- 1 egg yolk
- 50g white miso paste
- 2 tbsp soy sauce
- 200ml grapeseed oil
- 1 tbsp lemon juice
Nutrition: per serving
- kcal325
- fat33.3g
- saturates3.4g
- carbs2.8g
- sugars1.7g
- fibre0.5g
- protein3.3g
- salt1g
Method
step 1
Peel the fibrous outer leaves from the artichokes, using a small knife, until the leaves are paler in colour. Use a speed peeler to peel the stem to remove the tough outer layer. Cut each in half vertically, and then in half again, and use a teaspoon to remove each choke (a collection of small fibrous hairs at the base of the artichoke).
step 2
Put the peppercorns, fennel seeds and coriander seeds into a large pot of gently simmering salted water and cook the artichokes for 15 minutes or until tender. Drain really well and cool completely on kitchen paper, to dry.
step 3
For the mayo, put the egg yolk, miso and soy sauce in a blender. With the motor running, slowly drizzle in the oil until emulsified. Add the lemon juice and a little water if it’s too thick.
step 4
Fill a pan no more 1/3 full with oil and heat to 180C or until a cube of bread browns in 30 seconds. Fry the artichokes, in batches, for 4-5 minutes or until really crisp. Drain on kitchen paper and sprinkle with salt. Serve the artichokes with the mayo and a sprinkle of paprika.
