For the mayonnaise
2 egg whites
300 ml rice oil or mild seed oil (quantity may vary depending on the size of the eggs)
1 tablespoon white wine vinegar
1/2 lemon, squeezed
1 teaspoon of tahini or pure hazelnut paste
For the artichokes
6 fresh artichokes
100 ml cold sparkling water
100/ 120 g “00” flour
sunflower seed oil
half a teaspoon of Vergnano coffee powder
Combine the egg whites and yolks in a hand blender. Add salt, pepper, lemon, vinegar, tahini (or hazelnut) and a tablespoon of oil. Blend for a few moments and drizzle in the oil until the mayonnaise reaches a thick consistency. Place in the fridge and, when ready to serve, sprinkle with the ground coffee. Clean the artichokes, making sure you get to the most tender part. Using a knife, clean the stem removing the outer part. Cut the artichoke in half and remove any fuzz. Leave to soak in water and lemon to prevent blackening.
Meanwhile, bring the frying oil to temperature. Place the flour and salt in a bowl and whisk, adding water as you go, until the desired consistency is achieved (it should be similar to pancake/crepe batter). Remove the artichokes from the water and dip them in the batter; fry for a few minutes or until lightly browned and drain on absorbent paper. Serve the artichokes with mayonnaise and coffee powder.
Recipe of @allegrapomilio