10 artichoke hearts (halved)
Cotton seed oil or Vegetable oil for frying
1 bunch Parsley, flat leaf
½ bunch Mint
½ bunch Basil
2 tblsp Capers
1 small clove garlic
1 tblsp Dijon mustard
10ml Chardonnay Vinegar
TT Sea salt
TT Extra Virgin olive oil
Mince the garlic on a chopping board and then chop the capers. Put them in a bowl with the mustard and chardonnay vinegar.
Finely chop all the herbs and add to the bowl. Add the olive oil and stir until combined (do not add too much oil, just enough to cover).
Season with salt and adjust the vinegar by taste (you might need a touch more) and set aside.
Half fill a large pot with oil (just enough to allow the artichokes to be completely covered), bring the oil to 180 degrees Celsius. Fry the artichokes until crisp and golden.
Remove from the oil onto a paper towel and allow oil to drain. Season with salt and place on a plate.
Add the salsa verde to the artichokes and serve immediately.