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Fried artichokes with gribiche

You'll need

6 globe artichokes For deep-frying: sunflower oil   Gribiche 2 eggs, at room temperature 3 egg yolks 1½ tbsp lemon juice 1 tsp Dijon mustard 1 small garlic clove, finely chopped 280 ml olive oil 1 tbsp small capers in salt, rinsed, coarsely chopped 9 cornichons (45gm), coarsely chopped 1 tbsp each coarsely chopped flat-leaf parsley and chervil 2 tsp finely chopped tarragon leaves


  • 01
  • For gribiche, cook whole eggs in a saucepan of boiling water until hard-boiled (10 minutes). Drain and refresh. Peel, halve, remove yolk (discard white) and set aside. Process raw egg yolk, lemon juice, mustard and garlic in a food processor until combined, then, with motor running, add oil in a thin steady stream until thick and incorporated. Season to taste, transfer to a serving bowl and scatter over remaining ingredients, crumbling cooked egg yolk on top. Makes 375ml. Gribiche will keep for 3 days refrigerated in an airtight container.
  • 02
  • Meanwhile, trim tops of artichokes by 2cm with a serrated knife, remove outer leaves with your fingers until you reach the pale inner heart (discard leaves). Trim stems to base of the heart, remove inner hairy choke with a melon-baller. Place in a bowl of acidulated water. Drain well and pat dry.
  • 03
  • Preheat oil to 190C in a deep-fryer or deep-sided saucepan. Deep-fry artichoke in batches until golden and crisp (3-5 minutes; be careful, oil will spit). Drain on absorbent paper, scatter over sea salt and serve hot with gribiche.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Bone-dry, young riesling.

Featured in

Sep 2009

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