Deep-fried artichokes with aioli

Total: 1 hr 15 Min. | Active: 1 hr 15 Min.
vegetarian, lactose-free, gluten-free, Low Carb
Nutritional value / person: 460 kcal
, Fat: 44 g
, Carbohydrate: 14 g
, Protein: 5 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To prepare the artichokes

4 large artichokes
1 organic lemon, halved

To deep fry

oil for deep-frying
½ tsp sea salt

Aioli

1 fresh egg yolk
1 tsp mild mustard
1 tsp lemon juice
¼ tsp salt
1 dl sunflower oil
2 garlic cloves, pressed
a little pepper
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How it's done

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To prepare the artichokes

Break the stem at the base of the artichokes, snap off the bottom 3-4 rows of leaves from the head. Trim the remaining tips by approx. one third. Remove the fuzzy centres with a spoon. Drizzle the artichokes with lemon juice.

To deep fry

Fill a pot to ⅓ with oil and heat it to approx. 180°C. Deep fry the artichokes in two batches for approx. 10 mins., drain on kitchen paper. Open the leaves with two spoons. Salt the artichokes.

Aioli

Thoroughly whisk the egg yolk, mustard, lemon juice and salt in a bowl. Add the oil drop by drop to begin with, then more gradually, stirring constantly to form a thick mayonnaise. Stir in the garlic, season. Serve the artichokes with the aioli.

Good to know
Serve with: Slices of toast
Tip: The deep-fried artichokes can be kept warm in the oven at 120°C.

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