Ingredients
- globe artichokes 4
- black peppercorns a pinch
- fennel seeds a pinch
- coriander seeds a pinch
- vegetable oil for deep-frying
- smoked paprika a pinch to serve
MISO MAYONNAISE
- egg yolk 1
- white miso paste 50g
- soy sauce 2 tbsp
- grapeseed oil 200ml
- lemon juice 1 tbsp
Method
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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).
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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.
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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.
Nutritional Information
- Kcals 325
- Fat 33.3g
- Saturates 3.4g
- Carbs 2.8g
- Sugars 1.7g
- Fibre 0.5g
- Protein 3.3g
- Salt 1g
