Deep-fried artichokes

SERVES: 4

PREP: 25 minutes

COOK: 15 minutes

Ingredients

2 lemons, halved

2 globe artichokes

Olive oil, to deep-fry

Chopped fresh continental parsley, to sprinkle

Lemon wedges, extra, to serve

Aioli, to serve

Method

1. Fill a bowl with water. Squeeze in the juice of one lemon. Starting at the base, moving the artichoke around in your hands, snap off the thick green leaves, down to the white bit, rubbing cut bits with the remaining lemon (continue rubbing cut bits with lemon through preparing the artichoke).

2. Use a sharp knife to cut about 3cm (about one-third, depending how big the artichoke is) from the top of the artichoke to reveal a circle of purple-coloured leaves. Use a paring knife to cut around these leaves to reveal the choke (the choke is a cluster of silky thin purple and white “hairs”). Use a spoon to scrape out all of the fuzzy choke.

3. Trim the artichoke stalks to nearly the base and pat dry. Press artichokes on to a work surface to flatten and open the leaves slightly. Season.

4. Pour enough olive oil to come one-third of the way up the side of a medium saucepan. Heat the oil to 160C. Cook the artichokes, stem side up, moving around occasionally, for 10 minutes or until golden. Remove and drain, stem side up.

5. Squash the artichokes again to open the leaves. Increase the oil to 180C. Return the artichokes to the pan. Cook for 5 minutes or until a deep golden. Drain well. Sprinkle with parsley and serve with a lemon wedges and aioli.