Deep-fried artichokes with aioli
Ingredients
for 4 person
| 4 | large artichoke |
| 1 | organic lemon, halved |
| oil for deep-frying | |
| ½ tsp | sea salt |
| 1 | fresh egg yolk |
| 1 tsp | mild mustard |
| 1 tsp | lemon juice |
| ¼ tsp | salt |
| 1 dl | sunflower oil |
| 2 | garlic clove, pressed |
| a little | pepper |
How it's done
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.
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