- 100g/3½oz cooked artichokes from a jar, drained
- 50g/1¾oz flour
- 500ml/18fl oz vegetable oil
- 50g/1¾oz cooked mussels, shells removed
- 1 tbsp olive oil
- 1 clove garlic
- ½tsp white wine vinegar
- ½tsp white wine
- salt and freshly ground black pepper
- To make the artichokes, toss the artichokes in the flour and shake off any excess.
- Heat the oil in a heavy-bottomed pan (CAUTION: hot oil can be dangerous, do not leave unattended). When hot add the artichokes and fry until crisp and golden. Remove from the oil with a slotted spoon and drain on kitchen paper.
- To make the vinaigrette, place all the vinaigrette ingredients into a bowl and mix together.
- To serve, arrange the artichokes and cooked mussels on a plate, season, and spoon over the vinaigrette.