Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Fried artichoke with miso mayonnaise
- Preparation and cooking time
- Total time
- + cooling
- Easy
- Serves 4 as a starter
Ingredients
- 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
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.
