Crispy Artichokes Recipe
lemon aioli, jalapeños, cilantro, red onions, ricotta salata cheese
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Ingredients
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Artichokes
Lemon Aioli
Garnish
Method
Preparing the Artichokes
- 1
Trimming the Artichokes
Using a sharp knife, cut the top third off each artichoke and remove the tough outer leaves until you reach the tender inner leaves. Cut the stem to about an inch long.
- 2
Prepping the Artichokes for Cooking
Place the trimmed artichokes in a pot of salted water with lemon juice to prevent browning. Boil for about 15 minutes until tender. Drain and let cool.
- 3
Dredging
Once cool, cut each artichoke in half lengthwise and scoop out the fuzzy choke with a spoon. Pat them dry with paper towels. In a shallow bowl, mix flour, cornmeal, salt, and pepper. Dredge each half in the mixture, shaking off the excess.
Frying the Artichokes
- 4
Heat the Oil
In a large skillet, heat vegetable oil over medium-high heat until hot but not smoking.
- 5
Fry the Artichokes
Carefully place the dredged artichokes cut-side down in the hot oil. Fry for about 4-5 minutes until golden brown and crispy. Flip and cook the other side for another 4-5 minutes. Remove and drain on a paper towel.
Making the Lemon Aioli
- 6
Combine Ingredients
In a bowl, whisk together mayonnaise, minced garlic, lemon juice, and olive oil until smooth. Adjust seasoning with salt as needed.