Food and Travel Magazine | Deep-fried young artichokes with aïoli
Deep-fried young artichokes with aïoli
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Ingredients
- 12-18 small size globe artichokes
- sunflower oil, for deep frying
- 2 egg yolks, at room temperature
- 2tsp Dijon mustard
- 1½tsp good quality white wine vinegar
- 200ml sunflower oil
- 100ml extra virgin olive oil
- juice of ½ a small lemon
- 1tbsp finely chopped flat-leaf parsley
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