Name: Fried artichokes with gribiche
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6
Ingredients: 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

Fried artichokes with gribiche

Australian Gourmet Traveller recipe for fried artichokes with gribiche.

Serves 6

Prep

30M

Cook

25M

Total

55M

Ingredients

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

Method

Main

1.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.

2.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.

3.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.