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Ingredients
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Fried Artichokes
Lemon Garlic Aioli
Method
Lemon Garlic Aioli
Make aioli
In a small bowl, whisk together 0.75 cups mayonnaise, 2 grated garlic cloves, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 0.5 teaspoon Dijon mustard, and 1 teaspoon olive oil until smooth.
Season with 0.5 teaspoon salt and 0.25 teaspoon black pepper. Taste and adjust acidity or salt as needed.
If the aioli is too thick, whisk in up to 1 teaspoon hot water, 1/4 teaspoon at a time, until it reaches a creamy dipping consistency. Cover and refrigerate while you prepare the artichokes (aioli can be made up to 24 hours ahead).
Fried Artichokes
Prepare artichokes
If using whole baby artichokes: trim stems flush, remove tough outer leaves until you reach pale tender leaves, cut 1/4 off the top, and slice each in half lengthwise. If using marinated or frozen artichoke hearts, pat dry and halve if large. Immediately rub any cut surfaces with a lemon wedge to prevent browning; discard used lemon.
Set up dredging station
Place 1 cup all-purpose flour in a shallow bowl and toss with 0.5 cup fine cornmeal, 1 teaspoon salt, 0.5 teaspoon black pepper, and 0.5 teaspoon garlic powder. In a second shallow bowl whisk together 2 eggs and 0.5 cup whole milk until homogenous (egg wash).
Dredge artichokes
Pat artichokes dry with paper towels. Working in batches, coat each piece first in the flour-cornmeal mixture, shaking off excess, then dip into the egg wash, and return to the flour mixture for a final coat. Place dredged pieces on a plate to rest for 5 minutes; this helps the coating adhere.
Heat oil
In a heavy skillet or sauté pan, add approximately 1 cup vegetable oil (enough to come about 1/3" to 1/2" up the sides) and heat over medium-high until the oil reaches 350°F (175°C) or a small breadcrumb sizzles and browns in about 15–20 seconds. Adjust heat to maintain temperature between 325–350°F during frying.
Fry artichokes
Fry the artichoke pieces in a single layer without crowding, about 2–3 minutes per side, or until golden brown and crisp. Turn with tongs or a spider. Remove to a wire rack set over a sheet pan or to paper towels to drain. If doing multiple batches, keep cooked pieces warm in a 200°F (95°C) oven.
Finish and serve
While still hot, season the fried artichokes lightly with a pinch of salt. Transfer to a serving plate, sprinkle with 2 tablespoons chopped fresh parsley if using, and serve with lemon wedges and the chilled lemon garlic aioli for dipping.