Sep 10 -
Crumbed artichokes with anchovy aioli
two cups fresh breadcrumbs
two tablespoons finely grated lemon rind
one clove garlic, crushed
six anchovy fillets, drained and finely chopped
sea salt and cracked black pepper
five hundred grams store-bought artichoke halves or hearts
plain all-purpose flour, for dusting
two eggs, lightly beaten
vegetable oil, for deep-frying
Anchovy aioli
four anchovy fillets, drained and finely chopped
one tablespoon lemon juice
one clove garlic, crushed
halve a cup whole egg mayonnaise
one// To make the anchovy aioli, place the anchovy, lemon juice, garlic and mayonnaise in a bowl and whisk to combine. Set aside.
two// Place the breadcrumbs, lemon rind, garlic, anchovy, salt and pepper in a bowl and mix to combine. Dust the artichokes in the flour, dip into the egg and carefully press into the breadcrumb mixture to coat.
three// Heat the oil in a large saucepan until temperature reaches hundred and eighty degrees Celsius on a deep-frying thermometer. Cook the artichokes, in batches, for one-two minutes or until golden. Drain on absorbent paper. Serve with the anchovy aioli.
Serves four.
n. Every day, every meal vb. Written by two food makers Stephanie and Emily
