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

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.