Ingredients
- For the dip:
- 1 clove of garlic
- 1 tbsp. capers
- 100 g mayonnaise
- 5 tbsp. crème fraîche
- 3-4 tbsp. yoghurt
- 1 untreated lemon, grated rind and juice
- Salt Freshly ground pepper
- 1 tbsp. chopped parsley
- For the artichokes:
- Vegetable oil, for frying
- 8 baby artichokes
- salt
Instructions
1. For the dip: peel the garlic clove and slice in half.
2. Drain the capers.
3. In a small bowl, whisk the mayonnaise with the crème fraîche, yoghurt, 2-3 tbsp. lemon juice, half of the lemon rind and salt and pepper, until smooth. Stir in the capers and parsley and add the garlic, crushed through a press. Mix well, season to taste and sprinkle with leftover lemon zest.
4. For the artichokes: heat the oil to about 170°C. Clean the artichokes, removing the dry outer leaves and generously trimming off any tough tips. Carefully peel and trim the stem.
5. Working in batches, fry the artichokes in hot oil until golden and crispy. Remove with a slotted spoon and drain on kitchen paper.
6. Lightly salt the artichokes and place two pieces each on plates lined with kitchen paper. Serve with the dip.
