Deep-fried globe artichoke

Fill a large bowl with water and stir in half the lemon juice. Remove the tough outer leaves from the artichokes, stopping once you’ve reached the tender inner leaves. Cut the top of the artichoke off (around 2-3cm), and use a vegetable peeler to peel a layer of the stalk off, including any bits of the tough leaves that remain at the base. Quarter the artichoke, then, using a spoon or sharp knife, remove the fluffy choke from the centre (see tip below) and tip the artichoke into the lemon water. Work as quickly as possible to prevent discolouring.

Heat the oil to 180C in a deep-fat fryer following the manufacturer’s instructions, or a deep saucepan. If you don’t have a thermometer, the oil is ready when an artichoke leaf dropped in sizzles and turns golden in 1-2 mins. Pat the artichoke pieces dry using a clean tea towel, then deep-fry for 4-6 mins until golden. (You may need to do this in batches.) Drain on kitchen paper, then serve with aïoli or mayo, squeezing over the rest of the lemon juice.