Fried Artichokes With Salsa Verde

11 Ingredients

Number of servings

4

1 lemon, quartered
10 globe artichokes
3 cups vegetable oil, for frying
1 clove small garlic, finely chopped
2tablespoons capers, drained, finely chopped
1tablespoons Dijon mustard
2teaspoons white wine vinegar
1 bunch continental parlsey, leaves picked
1/2 bunch mint, leaves picked
1/2 bunch basil, leaves picked
1/3 cup extra virgin olive oil

Description

Each leaf of these decadent moreish artichokes is crispy, crunchy and full of flavour, elevated with a vibrant herb sauce.

Method

Step 1 of 5

Squeeze lemon wedges into a large bowl of water. Add lemon wedges to water. Trim stem of one artichoke and remove outer leaves. Cut off the top third of artichoke. Using a teaspoon, remove inedible hairy choke from centre. Place artichoke in prepared water. Repeat with remaining artichokes.

Step 2 of 5

Drain artichokes, then place in a large saucepan of simmering water, partially covered, and cook for 15 minutes or until tender. Using a slotted spoon, remove artichokes and transfer to a tray lined with paper to drain. Dry well with paper towel.

Step 3 of 5

To make salsa verde, combine garlic, capers, mustard and vinegar in a bowl. Finely chop all the herbs and add to the bowl. Add the olive oil and stir to combine. Season. Set aside.

Step 4 of 5

Cut each artichoke heart in half. Half fill a large saucepan with oil (just enough to completely cover the artichokes). Heat oil over medium-high heat until an oil thermometer shows 180°C. Working in batches, cook artichokes for 10-12 minutes or until crisp and golden. Remove artichokes from the oil and transfer to paper towel to drain. Season.