Yotam Ottolenghi recipes: globe artichoke salad with preserved lemon mayonnaise, plus cauliflower pakoras

Globe artichoke salad with preserved lemon mayonnaise (V) I could eat artichoke with mayo every day; this more elaborate version of that simple dish is well worth the extra effort. Any leftover mayo will keep in a sealed jar in the fridge for a few days. Serves four as a starter. 4 large globe artichokes 5 tbsp lemon juice 1 medium baking potato, peeled and cut into 12 wedges (similar in size to the artichoke pieces) 1 large sprig fresh thyme, plus 1 tbsp picked leaves Salt and black pepper 10g chopped dill 5g chopped tarragon 50g pea shoots 1 tbsp olive oil For the mayonnaise 1 egg yolk ¼ tsp Dijon mustard 1 small garlic clove, crushed 1½ tsp white-wine vinegar ¼ tsp caster sugar 1 medium preserved lemon, chopped flesh and skin (30g in total) 75ml sunflower oil Cut most of the stalk off the artichokes and remove the tough outer leaves by hand. Once you reach the softer leaves, cut 2-3cm off the top, and trim the base and around the stalk. Cut in half lengthways, so you can reach the heart, and scrape it clean of hairs. Dip the cleaned heart halves in acidulated water (one or two tablespoons of the lemon juice mixed with some water), then cut each into three triangular segments. Put the artichokes in a medium saucepan with the potato. Add the remaining lemon juice, the thyme sprig and three-quarters of a teaspoon of salt, and add water just to cover (around 500ml). Bring to a boil, then simmer gently for 10-15 minutes, until the tip of a small, sharp knife goes easily into both potatoes and artichokes. Remove from the heat and leave to cool. For the mayonnaise, put all the ingredients bar the oil in a small food processor bowl. With the motor running, slowly pour in the oil and process to a firm, glossy mayonnaise. Refrigerate until needed. To assemble, drain the artichokes and potatoes, and mix in a large bowl with the thyme leaves, dill, tarragon, pea shoots, olive oil, a quarter-teaspoon of salt and some pepper. Serve with a dollop of mayo and another good grind of pepper. Cauliflower pakoras (V) Although fried, these snacky treats are light in texture. Makes about 25. 150g chickpea flour 100g plain flour 1½ tsp baking powder 1 tsp cayenne pepper ½ tsp ground turmeric 2 tsp ground cumin 100g green beans, cut into 1cm pieces 1 medium cauliflower head, roughly chopped (400g net weight) 2 green chillies, finely chopped 2 cloves garlic, peeled and crushed 30g ginger, peeled and chopped fine 30g coriander leaves and stems, chopped 30g spring onion, trimmed and sliced thin 1 tsp coriander seeds, toasted and lightly crushed 10 fresh curry leaves (or 20 dried ones), finely chopped 300-400ml sunflower oil, for frying 200g Greek yoghurt Salt In a large bowl, mix the first six ingredients. Make a well in the centre and slowly pour in 350ml cold water, stirring just to combine; the batter can be a bit lumpy. Add all the other ingredients bar the oil and yoghurt, plus a teaspoon and a half of salt. Stir gently to combine and set aside. Pour oil into a large frying pan to come 1.5cm up the sides and put on medium-high heat. Once hot, scoop in a large spoonful of batter and fry for 90 seconds to two minutes on each side, until golden brown. Remove with a slotted spoon, drain on kitchen paper and keep warm while you cook the rest in batches. Serve warm with yoghurt. • Yotam Ottolenghi is chef/patron of Ottolenghi and Nopi in London.