Ingredients
- 1 cup unbleached white flour
- 1 tsp sea salt
- 3 medium-size
- free-range eggs
- ¼ cup to 1/3 cup of cow's milk or soy milk
- enough safflower oil or olive oil to deep-fry
- 10 small artichokes or 5 large ones cut in half
- ¼ cup flat-leafed parsley, pick leaves
- lemon wedges, for serving
- Title:Preserved lemon dressing
- 2 cloves garlic
- 1 tbsp preserved lemon peel, minced finely
- ½ tsp sea salt
- 1 organic egg yolk
- juice of 1 lemon
- 1 cup virgin olive oil
Method
Make the batter by whisking the flour and salt into a large bowl, add the eggs to the centre and incorporate slowly. When combined, drizzle in the milk and allow to rest.Place an amount of oil into a small wok or small deep pot, enough to cover the artichokes. Bring it slowly up to frying temperature.
Test by throwing in a little batter and if it rises quickly, it's ready for frying.
In a mortar and pestle or food processor, make the dressing. Pound the garlic together with the lemon peel and salt. Stir in the egg yolk and lemon juice until it comes together. Add the olive oil slowly and stir to combine all. Set aside.
To prepare the artichokes, peel off the outer tough leaves. With a serrated knife, cut off the top one to two centimetres to remove the sharp, spiny tops. With a teaspoon, scoop out the furry choke in the centre and discard. With a paring knife or peeler, peel the stem to remove the stringy exterior. Dip the artichoke into the batter, shaking off any excess batter. Drop into the oil; cook until golden brown (3-5 minutes).
To serve
Drain on kitchen paper. Serve a batch, sprinkled with parsley leaves, lemon wedges and bowls of lemon dressing.
