Artichokes in beer batter with aioli mayonnaise

Name: Artichokes in beer batter with aioli mayonnaise
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 1 g large globe artichoke, with stalk removed; Sea salt and ground black pepper; 150 mL (1⁄4 pint) thick mayonnaise; 1 garlic clove, crushed; 175 g (6oz) self-raising flour; 150 mL (1⁄4 pint) lager; 1 large egg white; Oil for deep-frying; Saffron strands to garnish

This indulgent beer battered dish will go down a treat with family and friends.

By The Good Housekeeping Cookery TeamPublished: 30 May 1998

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Yields:

Prep Time:

20 mins

Cook Time:

50 mins

Total Time:

1 hr 10 mins

Ingredients

1 g large globe artichoke, with stalk removed
Sea salt and ground black pepper
150 ml (1⁄4 pint) thick mayonnaise
1 garlic clove, crushed
175 g (6oz) self-raising flour
150 ml (1⁄4 pint) lager
1 large egg white
Oil for deep-frying
Saffron strands to garnish

Directions

1. Step 1
  Cook artichoke in salted, boiling water for 30-40min or until an outer leaf pulls off easily; drain. Remove and reserve leaves; discard the hairy choke. Quarter the heart. Mix the mayonnaise and garlic; season well.
2. Step 2
  Process the flour and lager in a food processor until smooth. Season and transfer to a mixing bowl. Whip the egg white until it forms soft peaks; fold into the batter.
3. Step 3
  Heat oil to 190°C (170°C fan) or until a piece of bread browns as soon as it’s put in. Lightly coat the base of each leaf in batter; deep-fry in batches for 1-2min or until golden. Coat each quarter; deep-fry. Drain; sprinkle with salt. Serve with mayonnaise garnished with saffron.
  
  To serve: Complete the recipe.
  
  Other tasty vegetarian recipes:
  
  Potato salad with artichokes and capers
  
  Ham and artichoke cannelloni
  
  Gardener's pizza