Fried artichokes with membrillo alioli

Fried artichokes with membrillo alioli

By
From
Catalonia
Serves
4
Photographer
Laura Edwards

When I start cooking these, I can’t stop eating them – they are so delicious. This is a different way to eat artichokes and is great with a cold beer.

Membrillo (quince paste) alioli, or allioli de codony in Catalan, is typical of the region of Pallars, and is a good accompaniment to grilled fish and meat, as well as vegetables.

Ingredients

Quantity Ingredient
6 baby globe artichokes
sea salt
squeeze lemon juice
120g plain flour
50g cornflour
1 teaspoon baking powder
150-200ml sparkling water
olive oil, for deep-frying

for the alioli

Quantity Ingredient
40g membrillo
1 garlic clove
1 free-range egg yolk
2 teaspoons white wine vinegar
pinch sea salt
150ml olive oil

Method

  1. Clean the artichokes. Slice the stem off a few centimetres before the base and remove and discard a few of the outer leaves. Slice them very finely with a mandoline and put in a bowl of water with a pinch of salt and a squeeze of lemon juice.
  2. To make the alioli, mash the membrillo and garlic together in a pestle and mortar. Add the egg yolk and vinegar and a pinch of salt. Spoon into a bowl and gradually whisk in the olive oil to form a glossy alioli.
  3. Whisk the flours and baking powder with enough of the sparkling water to get a thick but not clumpy batter. Drain the artichokes and pat them dry with kitchen paper.
  4. Heat the oil in a large pan to 180°C. Dip the artichoke slices in the batter then drop into the oil and fry for a minute or two until golden brown. Drain on kitchen paper and season with sea salt. Serve with the alioli.
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