Crumbed artichokes with ravigote sauce
Ravigote is a classical sauce usually served with cooked calves' brains, but it's equally perfect with crumbed dishes. Interestingly, fried artichokes do not have the same effect on wine as raw or boiled ones.
- Trim the outer leaves from the artichokes until you get to the pale yellow leaves. Slice off the top third and with a small knife trim away any small leaves from the base. Peel the stems with a vegetable peeler. Cut each artichoke into 8 wedges and use a teaspoon to remove the furry central choke.
- Put the flour on one shallow plate and the breadcrumbs on another. Beat the eggs in a small bowl and place in a line between the 2 plates. Lightly toss the sections of artichoke in the flour, shake off any excess, then dip each piece into the egg mixture. Allow to drain through your fingers, then toss the pieces in the breadcrumbs. Set aside.
- Heat the vegetable oil in a deep saucepan to 180C or until moderately hot, then deep-fry the sections until golden brown. Drain on kitchen paper, then serve with lemon wedges and the sauce on the side.
- Boil the egg and allow to cool. Peel and finely chop the egg and onion, then place in a bowl. Add the parsley. Finely chop the capers and gherkins, then add to the bowl. Mix in the mustard, cayenne, oil and juice of the lemon. Check the seasoning and add salt and pepper if required.