Crispy Artichokes

Yield: 4 servings Ingredients: 4 large globe artichokes 1/2 cup toasted unsalted pistachios 2-3 cloves garlic, peeled 3 egg yolks 1/8 cup lemon juice 3 cups olive oil Salt and pepper to taste Oil for frying Frisée salad Small piece of parmigiano reggiano Trim off the top of the artichoke leaves. Cut the artichokes into eighths. Remove and discard the fuzzy choke and set aside the artichoke pieces in water with lemon juice. For the aioli, put the pistachios, garlic and egg yolk into a food processor. While the machine is running, add 1/2 of the oil slowly, then the lemon juice.

Add the rest of the oil. Season to taste with salt and pepper.

Heat 8 cm of oil in a pan to 160°C. Remove artichokes from water, pat dry and place in the oil. Fry until artichokes are dark golden brown and leaves are crispy . Remove from oil and lay out on paper towels.

To serve place frisée on a plate. Place 2 Tablespoons of aioli in the centre of the plate with eight artichoke pieces around. Shave parmigiano reggiano over the salad. JANE, New York City, Chef Glenn Harris Adapted by StarChefs