Fried artichoke hearts

• ¼ cup (60 ml) mayonnaise
• 2 tbsp (30 ml) sour cream
• 2 tbsp (30 ml) honey
• 2 tbsp (30 ml) lemon juice
• 1 tbsp (15 ml) Dijon mustard
• 1 tbsp (15 ml) whole grain mustard
• Salt and ground pepper

• 3 cans of 398 ml (14 oz) whole artichoke hearts in water
• 1 to 1.5 litres (4 to 6 cups) vegetable oil
• Lemon wedges (for serving)
• Fleur de sel (for serving)

Honey Dijon mayo

• In a bowl, combine the mayonnaise, sour cream, honey, lemon juice, Dijon mustard and whole grain mustard. Season with salt and pepper. Stir well and refrigerate until serving.

Artichoke hearts

• Drain the artichoke hearts, then press them lightly to remove excess water. Remove any tough outer leaves and cut the hearts in half.
• Place the artichoke halves on a few sheets of paper towel, cut side down. Let dry for 30 minutes.
• Pour the oil into the deep fryer and preheat to 190°C (375°F). Preheat the oven to 100°C (200°F).
• Drop a small batch of artichokes into the hot oil and cook for 3 to 4 minutes, until golden brown. Remove from the oil, drain and place on paper towel for 2 minutes. Transfer to a baking sheet fitted with a rack and keep warm in the oven while cooking the remaining batches.
• Sprinkle with fleur de sel to taste. Serve with the honey Dijon mayo and lemon wedges.