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Fried artichoke with miso mayonnaise

Name: Fried artichoke with miso mayonnaise
Total time: 50 min
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; egg yolk 1; white miso paste 50g; soy sauce 2 tbsp; grapeseed oil 200ml; lemon juice 1 tbsp

50 minutes + cooling
serves 4 as a starter
Easy

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

By Patrick Williams

Published: April 6, 2018 at 2:39 pm

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

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.