• 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


  • 1 egg yolk
  • 50g white miso paste
  • 2 tbsp soy sauce
  • 200ml grapeseed oil
  • 1 tbsp lemon juice


  • 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.


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