Ingredients are all available in the farm shop. Serves 4.
Adapted from Skye Gyngell, My Favourite Ingredients
- 12 small, tender artichokes
- juice of 1 lemon
- 2 unwaxed lemons
- corn oil, for deep frying
- 375g plain flour
- pinch sea salt
- 125ml olive oil
- 80ml sparkling water
Anchovy and mint dressing
- 5 anchovy fillets
- bunch of mint, leaves only
- 2-2 ½ tbsp red wine vinegar
- 120ml extra virgin olive oil
- To make the batter: Sift the flour into a bowl, add a pinch of salt and make a well in the middle. Pour in the olive oil, whisking well to combine, then whisk in the sparkling water.
- For the dressing: rinse the anchovies well if they are packed in salt, then drain and pat dry. Place the anchovies in a blender with the mint leaves and 2tbsp white wine vinegar. With the motor running slowly pour in the olive oil until is incorporated. Taste and add a little more vinegar if required, it shouldn’t need any salt.
- To prepare the artichokes: trim away the darker outer leaves with a sharp knife and trim and peel the stem. Cut of the tops of the artichoke leaves at the point where their colour becomes darker. Now cut each artichoke in half lengthways and remove the hairy choke. If not using immediately, immerse in a bowl of water acidulated with lemon juice to prevent from discolouring.
- Slice the lemons into fairly thin rounds.
- To cook: drain the artichokes and pat dry. Heat the corn oil in a deep-fryer or suitable heavy based pan to 180 degrees C, or until a cube of bread dropped in sizzles and browns quickly. In batches, dip the artichokes in the batter, allow the excess to drop off, and then carefully drop into the oil. You can do three or four at a time for about 1 ½ minutes or until golden brown and tender. Remove and drain on kitchen paper and keep hot while you cook the rest. Deep- fry the lemon slices the same way.
- Serve the crispy artichokes and lemon slices on warm plates drizzled with the anchovy and mint dressing. Delicious simply served with a dressed rocket salad.