Ingredients
Serves 4
1/2 garlic clove, peeled and crushed
2 organic egg yolks
1 tsp grain mustard
1 organic lemon, juiced
1 cup organic extra virgin olive oil (Lakelands from Mudgee is fantastic)
2 tbsp chopped organic flat-leaf parsley
2 tbsp roasted chopped organic almonds Salt and pepper
6 organic globe artichokes
2 tbsp organic flour
2 tbsp cornflour
1 pinch dried chilli
4 1/2 organic lemons to serve
Method
Heat vegetable oil in a deep fryer to 180C. Using a pestle and mortar, pound the garlic to a paste, add egg yolks, mustard and lemon juice, and slowly stir in the olive oil to form a thick mayonnaise. Add parsley, almonds and season with salt and pepper. Add a little more lemon juice if needed.
Take each artichokee cut the stalk short and peel. Cut off the top to half its depth, then remove the outer leaves. Cut the artichoke in half and remove the centre.
Mix flour, cornflour and chilli, and season with a little salt and pepper. Lightly dust the artichokes with the flour mix and rough them up a little to separate the leaves. Deep fry until crispy.
Serve the artichokes with the mayonnaise and lemons.