For the aioli, peel the garlic cloves and squash to a paste with the blade of a knife. Place in a blender or food processor with the egg yolk, a pinch of salt and lemon juice. Switch the blender on low speed and slowly drizzle in the oil slowly until it is all incorporated and emulsified. If you add the oil too quickly it will curdle! Season with pepper and a little more salt if required. (Makes 300 – 350 ml)

For the crumbed artichokes, fill a heavy-based saucepan halfway with oil and place over medium-high heat for frying.

Drain the artichokes and dry them on kitchen towel. Lightly beat the egg in a bowl with a little salt. In a separate bowl, season the breadcrumbs with salt, pepper and NOMU Italian Rub and pour onto a tray. Dip the artichoke hearts in the egg and then into the breadcrumbs to coat.

Test if the oil is hot enough for frying by dropping a cube of bread into it – if it bubbles and turns golden brown in a few seconds it is hot enough. Fry the crumbed artichokes in batches for 2-3 minutes or until golden and crisp. Drain on kitchen towel and serve warm with aioli on the side for dipping.

Tips: To make a quick cheat’s aioli, mix 1-2 cloves of minced garlic into 1/2 cup NOMU MAYU with a squeeze of lemon juice to taste.