Fried baby artichokes with aioli

Fried baby artichokes with aioli

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
12 Braised artichokes
oil, for deep-frying
4-5 tablespoons plain flour, mixed with a pinch of salt
coarse sea salt
aioli, to serve

Method

  1. Remove the artichokes from the braising liquor and leave them to drain, stalk side uppermost, in a colander or on a wire rack.
  2. Heat the oil in a deep-fat fryer to 190ºC, or until a small piece of bread browns in about 40 seconds.
  3. Dry the artichokes well, cutting some of them in half to reveal their pretty insides if you like. Toss them in the seasoned flour, dusting off all the excess; this works well if you shake the artichokes in a sieve.
  4. Deep-fry 6 artichokes at a time, for 2–3 minutes until they are golden brown and the leaves are crisp. Drain well on kitchen paper.
  5. Pile the baby artichokes onto a serving plate. Sprinkle with sea salt and serve with the aioli.
Tags:
Leiths School of food and wine
cookery course
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again