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Ingredients
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Artichokes
Lemon Aioli
Method
Preparing the Artichokes
- 1
Drain and Rinse
If using canned artichoke hearts, drain and rinse them under cold water. If using frozen, thaw them completely.
- 2
Prep the Breading Station
Set up a breading station with three shallow dishes: one for flour, one for beaten eggs, and one for breadcrumbs mixed with salt, pepper, garlic powder, and paprika.
Breading the Artichokes
- 3
Coat in Flour
Take each artichoke heart and coat it lightly in flour, shaking off any excess.
- 4
Dip in Egg
Next, dip the floured artichoke heart into the beaten eggs, ensuring it is fully coated.
- 5
Cover with Breadcrumbs
Finally, roll the egg-coated artichoke in the breadcrumb mixture until evenly coated.
Cooking the Artichokes
- 6
Heat the Oil
In a large skillet, heat the olive oil over medium heat until shimmering.
- 7
Fry the Artichokes
Add the breaded artichokes to the skillet in batches and fry for 3-4 minutes on each side until golden brown and crispy.
- 8
Making the Lemon Aioli
- 9
Combine Ingredients
In a small bowl, combine the mayonnaise, minced garlic, lemon juice, and lemon zest.
- 10
Season
Add salt and black pepper to taste, mixing well until smooth.
- 11
Chill
Cover and refrigerate the aioli for at least 15 minutes to allow the flavors to meld.
Serving
- 12
Plate the Artichokes
Arrange the fried artichokes on a serving platter.
- 13
Serve with Aioli
Serve the warm breaded artichokes with the lemon aioli on the side for dipping.