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Artichokes with Aioli

The season for artichokes is starting to fade and with that, the last harvest of homegrown artichokes produced 6. With a sunday lunch approaching, my friend had given me a great cookery book Nopi. I've been dying to try something, artichokes and aioli seemed a great one to start, simple but very tasty.

 

I prepared lunch for 6, so 6 artichokes allowed 4 quarters per person, perfect!

 

Now to prep your artichokes, takes some patience. You can boil them whole for like 45 mins and then serve them whole with a vinigrette on the side or a hollandaise. Or you can prep them, as suggested in Nopi, down to the artichoke heart.

Remove the outer leaves and continue until you start to get to the heart, then they pull off super easy. Cut the tops off about half way down, then quarter length ways. Now I warn you, your fingers will turn BLACK! So don't worry. Carefully pull out and disgard the fluffy centre, be sure to run your finger all the way round to get rid of the fluff.

While you are preparing, have a bowl of cold water with the juice of a lemon and the lemon in it. As you prep each, pop them in to stop them turning brown.

 

When you are all done, in about an hour! Artichokes really are a labour of love!

Get a large pot of salted water on the boil and pop them in for a bout 10 minutes.

Drain and cool. At this point you can either freeze or refridgerate. Mine went in the fridge for the next day. When you get them out, the colours will have deepened, thats normal. So they will look like this...

Now in a mixing bowl combine, 2 tablespoons of plain flour, 2 tablespoons cornflour, 1 teaspoon of chinese five spice and salt & pepper.

 

Heat sunflower oil in a frying pan. Toss the artichokes in the flour mixture and in batches fry for about 6 mins turning every couple of minutes

Using a slated spoon remove and drain on kitchen roll, then on to the next batch!

Fry a couple of stems of parsley per serving. Now the recipe warns that frying parsley makes it spit and boy oh boy does it spit! Remove from the pan once the spitting stops.

Served cooled but not cold. Squeeze the half of a lemon over them and serve with aioli and cold glass of rosé!

 Voila!

 

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