Alcachofas Recipe
Crispy Artichokes Hearts, Lemon & Cilantro Aioli
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Ingredients
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Artichokes
Lemon & Cilantro Aioli
Method
Preparing Artichokes
- 1
Clean the Artichokes
Start by trimming the stem of each artichoke heart and removing the tough outer leaves until you reach the tender inner leaves.
- 2
Boil the Artichokes
Place the cleaned artichoke hearts in a pot of salted boiling water. Cook for about 5-7 minutes until tender but still firm. Drain and let cool.
- 3
Prepare for Frying
Once cooled, cut the artichoke hearts into quarters. In a bowl, mix together flour, cornstarch, salt, black pepper, and paprika.
- 4
Coat the Artichokes
Dredge each quarter of the artichoke heart in the flour mixture until evenly coated.
Frying Artichokes
- 5
Heat the Oil
In a deep skillet, heat the vegetable oil over medium-high heat until shimmering.
- 6
Fry the Artichokes
Carefully add the coated artichoke quarters to the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes or until golden brown and crispy.
- 7
Drain the Artichokes
Using a slotted spoon, remove the fried artichokes and place them on a paper towel-lined plate to drain excess oil.
Making the Aioli
- 8
Combine Ingredients
In a medium bowl, combine mayonnaise, chopped cilantro, minced garlic, lemon juice, lemon zest, salt, and black pepper.
- 9
Mix Well
Whisk the ingredients together until well combined and smooth. Taste and adjust seasoning if necessary.
Serving
- 10
Plate the Dish
Arrange the crispy artichoke hearts on a serving platter.
- 11
