Carciofi Recipe
Crispy long stem artichokes, parmesan aioli
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Artichokes
Parmesan Aioli
Method
Preparing the Artichokes
- 1
Clean the Artichokes
Trim the stems of the artichokes and remove any tough outer leaves. Rinse them under cold water.
- 2
Coat the Artichokes
In a bowl, mix the flour, salt, and black pepper. Dredge each artichoke in the flour mixture, shaking off excess.
Frying the Artichokes
- 3
Heat the Oil
In a large skillet, heat the olive oil over medium-high heat until shimmering.
- 4
Fry the Artichokes
Carefully add the coated artichokes to the hot oil, frying them until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
Making the Parmesan Aioli
- 5
Mix the Ingredients
In a bowl, combine mayonnaise, grated parmesan cheese, minced garlic, lemon juice, salt, and black pepper. Mix well until smooth.
Serving
- 6
Plate and Serve
Arrange the crispy artichokes on a serving platter and serve with the parmesan aioli on the side.
