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Roman-Style Fried Artichokes with Herb Mayonnaise

roman style fried artichokes

5 from 3 reviews

Ingredients

For the herb mayonnaise

For the fried artichokes

Instructions

For the herb mayonnaise

  1. Place the egg yolks, mustard, vinegar, salt and pepper into the bowl of a small food processor. With the motor running, slowly pour the oil through the funnel.
  2. Blitz until everything comes together and you have a thick mayonnaise.
  3. Alternatively, if you do not have a food processor, you can make the mayonnaise using a large bowl and whisk (a hand-held blender with a whisk attachment would be even better!). Place the bowl on a damp cloth to stop it from moving around. Whisk together the egg yolks, mustard, vinegar, salt and pepper. With one hand quickly whisking the ingredients together, use the other hand to slowly add the oil in a steady stream, stopping as necessary. Keep whisking until all of the oil has been incorporated and the mixture has emulsified into a thick mayonnaise.
  4. Taste for seasoning. You may wish to add a squirt of lemon, and maybe some more salt and pepper.
  5. Scoop the mayonnaise into a serving bowl, and stir through the chopped herbs.

For the fried artichokes

  1. Fill a large bowl with cold water. Quarter the lemon and squeeze the juice into the bowl. Place the squeezed lemons in the water as well.
  2. Take a baby artichoke and remove some of the tough outer leaves and trim the base.
  3. Using a very sharp knife, slice off the tip of the artichoke (about 1/3 of the artichoke).
  4. Cut the artichoke in half, and remove the choke (fuzzy centre) if necessary. Generally, really small artichokes do not have any fuzzy chokes.
  5. Place the prepared the artichoke immediately into the bowl of water to stop it from discolouring.
  6. Repeat the above process with the remaining artichokes.
  7. Heat enough oil in a medium-sized saucepan for deep-frying (about 5cm or 2 inch depth) to 120°C (250°F).
  8. Meanwhile, drain the artichokes with kitchen paper, making sure they are completely dry.
  9. Cook the artichokes in batches for about 5 minutes until they are just beginning to brown. Remove them to a plate lined with kitchen paper to drain.
  10. Increase the heat to 190°C (375°F).
  11. Again, cook the artichokes in batches for 1-2 minutes, or until they are golden and crispy.
  12. Drain them on a plate lined with kitchen paper, sprinkle with sea salt, and serve immediately.

Kitchen Notes

The mayonnaise can be kept covered in the fridge for a few days.

You could also use large globe artichokes in this recipe. However, you will need to adjust the cooking time accordingly, and you will definitely need to remove the fuzzy choke when preparing the artichokes.

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