Deep-fried young artichokes with aïoli

Serves 4-6 Starters and mains

Ang 1207



  • 12-18 small size globe artichokes
  • sunflower oil, for deep frying

For the aïoli

  • 2 egg yolks, at room temperature
  • 2tsp Dijon mustard
  • 1½tsp good quality white wine vinegar
  • 200ml sunflower oil
  • 100ml extra virgin olive oil
  • juice of ½ a small lemon
  • 1tbsp finely chopped flat-leaf parsley


To make the aïoli, put the yolks, mustard, vinegar and a little salt into a bowl and whisk to combine. Mix the two oils together and start to drip into the mixture slowly, whisking continually. As the mixture starts to thicken, start adding the oil just a little bit faster until it has been used up. Check to see if it needs any more lemon juice to enhance the flavour. If the mayonnaise is too thick for your requirements, add a little cold water, lemon juice or both. Stir in the parsley.

Snap the tough outer leaves off the artichokes at the base. Cut off the first 2cm from the top with a serrated bread knife. Peel the stems with a vegetable peeler and cut to about 7cm long. If the chokes are hairy in the centre, scoop out with a spoon and rub with lemon. Prepare 4 at a time.

In a heavy-bottomed pan, heat the sunflower oil to 110ºC/230ºF and fry 4 artichokes at a time for 5 minutes, until the heart is soft. Test with a skewer and drain on kitchen paper. Repeat until all are pre-cooked. Increase the oil heat to 180°C/350°F and fry 4 at a time for about 1 minute, until the leaves unfold a little and they turn golden and crispy.

Serve with the herb aïoli. They can be eaten hot or cold.

Recipes and food styling: Linda Tubby. Photography and styling: Angela Dukes.
Ang 1207
Recipes and food styling: Linda Tubby. Photography and styling: Angela Dukes.


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