Roman-Style Fried Artichokes with Herb Mayonnaise

Step 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.

Step 2

Blitz until everything comes together and you have a thick mayonnaise.

Step 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.

Step 4

Taste for seasoning. You may wish to add a squirt of lemon, and maybe some more salt and pepper.

Step 5

Scoop the mayonnaise into a serving bowl, and stir through the chopped herbs.

Step 6

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.

Step 7

Take a baby artichoke and remove some of the tough outer leaves and trim the base.

Step 8

Using a very sharp knife, slice off the tip of the artichoke (about 1/3 of the artichoke).

Step 9

Cut the artichoke in half, and remove the choke (fuzzy centre) if necessary. Generally, really small artichokes do not have any fuzzy chokes.

Step 10

Place the prepared the artichoke immediately into the bowl of water to stop it from discolouring.

Step 11

Repeat the above process with the remaining artichokes.

Step 12

Heat enough oil in a medium-sized saucepan for deep-frying (about 5cm or 2 inch depth) to 120°C (250°F).

Step 13

Meanwhile, drain the artichokes with kitchen paper, making sure they are completely dry.

Step 14

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.

Step 15

Increase the heat to 190°C (375°F).

Step 16

Again, cook the artichokes in batches for 1-2 minutes, or until they are golden and crispy.

Step 17

Drain them on a plate lined with kitchen paper, sprinkle with sea salt, and serve immediately.