Artichokes are at their best in the UK between June and November. Fresh artichokes are so often overlooked, but with a little effort their unique taste really delivers. They can be good braised with stock, wine and aromats, but here we go deep fried, as they would be served in Rome, where they are something of a speciality. The chilli mayo has a serious wallop - if you want a more mellow dip, make the chilli oil, then dilute with plain olive oil before making the mayo.

Ingredients

Artichokes: 3

Lemon: 1

Plain flour: 3 tbs

Vegetable oil: 1L

Orange Chilli
Mayo:

Orange: 1

Dijon mustard: 1
tsp

Egg yolk: 1

Vegetable/Grapeseed oil: 150ml

Red chilli: 50g

Chilli powder: 2 tbs

Sichuan pepper: 1 tbs

Star anise: 1

Salt and pepper: to taste

Method

1. Before you start chopping the artichoke, prepare a bowl of water and a lemon.
2. Halve the lemon and squeeze one half into the water.
3. To prepare the artichoke hearts,
   remove the tips and the bottom of the stem with a sharp knife. Trim off the
   rough outer leaves. Use a paring knife to remove the tough skins until you
   reach the heart of the artichoke, which should appear paler and yellow.
   Generously rub the lemon all over the surface to prevent oxidation. Cut the
   artichoke into halves and rub with lemon again. Use a spoon to remove the fibres
   in the middle of the heart. Keep the artichoke halves in the lemon water until
   ready to cook.
4. To make the orange chilli mayo, start
   by making the chilli oil. Toast Sichuan pepper and star anise in a frying pan
   until fragrant. Place the chilli powder, red chilli, Sichuan pepper, and star
   anise into a heatproof bowl.
5. Heat vegetable oil in a stainless
   steel saucepan until lines start to appear across the oil. Be careful not to
   let it smoke. Slowly pour the hot oil into the heatproof bowl with the spices.
   Let the chilli oil infuse and cool down completely.
6. Once the chilli oil has cooled,
   add the egg yolk, Dijon mustard, 20 ml of orange juice, and 1 teaspoon of
   orange zest into a mixing bowl. Whisk together and gradually add the chilli oil
   while continuing to whisk to emulsify the mixture. Season with salt and pepper.
   
7. In a stainless steel saucepan,
   add vegetable oil until it is 60% full. Heat the oil to 170°C (340°F) over
   medium-high heat. Dry and coat the artichoke hearts with flour and deep fry for
   about 3-5 minutes, until golden.
8. Toss the fried artichokes with
   salt and pepper, and serve with the orange chilli mayonnaise.