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 GH Kitchen 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

Per Serving:

Calories: 400

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time