Ingredients
6 small artichokes
2 lemons, quartered
750ml combined olive oil and vegetable oil
Sea salt
Good-quality mayonnaise, flavoured with a squeeze of lemon juice, or salsa verde to serve
Method
Trim and prepare artichokes as described (opposite page), leaving them whole, with a stem of about 5cm. Rub trimmed artichokes with lemon to stop them going brown. Pour enough oil into a deep saucepan or saute pan to cover artichokes easily. Add artichokes, place pan over medium-low heat and heat to a temperature of 120°C (to test, a cube of bread will brown in about 1 minute). Cook for 7-10 minutes or until tender, turning occasionally. Remove artichokes and drain on kitchen paper. When ready to serve, increase heat to medium-high and bring oil to 180°C (a cube of bread will brown in 20 seconds). Add 2-3 artichokes at a time and fry for 30-60 seconds, or until leaves unfold and turn golden brown. Drain on kitchen paper and sprinkle with sea salt. Serve immediately with lemon mayonnaise or salsa verde. Serves 4 as a side dish or starter
Mix & Max
Artichokes are notoriously unfriendly towards wine: they can be quite bitter and can clash with, for example, the tannin in red wine. But deep-frying the 'chokes and dipping them in a flavoursome, herby sauce will minimise that bitterness. Try a light sparkling wine like an Italian prosecco.