Fried Artichokes Recipe with Miso Mayonnaise

Fried artichoke with miso mayonnaise

  • 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



  • 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


  • 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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Nutritional Information

  • Kcals 325
  • Fat 33.3g
  • Saturates 3.4g
  • Carbs 2.8g
  • Sugars 1.7g
  • Fibre 0.5g
  • Protein 3.3g
  • Salt 1g