Crispy Artichoke Recipe
lemon aioli, jalapenos, cilantro, red onions, ricotta salata
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
Lemon Aioli
Garnish
Method
Prepare the Artichokes
- 1
Trim the Artichokes
Cut the top third off each artichoke and remove any small outer leaves near the base. Trim the stem to about 2 inches.
- 2
Cook the Artichokes
In a large pot of boiling salted water, cook the artichokes for 20-25 minutes until they are tender. Drain and let cool.
- 3
Remove the Leaves
Once cooled, carefully pull off the outer leaves and scoop out the fuzzy choke in the middle, leaving just the heart.
Prepare the Breading
- 4
Set Up Breading Station
In a shallow bowl, combine flour, cornstarch, salt, and pepper. In a separate bowl, beat the eggs. In a third bowl, place the breadcrumbs.
- 5
Bread the Artichokes
Dip each artichoke heart into the flour mixture, then the beaten eggs, and finally coat with breadcrumbs.
Fry the Artichokes
- 6
Heat the Oil
In a deep skillet or fryer, heat the oil over medium-high heat until it reaches 350°F (175°C).
- 7
Fry the Artichokes
Carefully place the breaded artichoke hearts into the hot oil and fry for 3-4 minutes or until golden brown. Remove and drain on paper towels.
Prepare the Lemon Aioli
- 8
Mix the Ingredients
In a small bowl, whisk together mayonnaise, lemon juice, minced garlic, and salt until well combined.
Serve the Dish
- 9
Plate the Artichokes
Arrange the crispy artichokes on a serving platter. Top with sliced jalapenos, chopped cilantro, and thinly sliced red onion.
- 10
Add Ricotta Salata
Sprinkle crumbled ricotta salata over the top.
- 11
Serve with Aioli
Serve crispy artichokes with lemon aioli on the side for dipping.