Baby Artichoke Fritti & Olives Recipe
Parmigiano reggiano, lemon aioli, sweety drop peppers
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Ingredients
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Artichokes and Olives
Lemon Aioli
Garnish
Method
Preparing the Baby Artichokes
- 1
Prep Artichokes
Trim the baby artichokes by removing the tough outer leaves and cutting off the tops. Slice them in half and remove the choke if present.
- 2
Blanch Artichokes
Bring a pot of salted water to a boil. Add the halved artichokes and blanch for 2-3 minutes until tender. Drain and cool in ice water.
Making the Lemon Aioli
- 3
Combine Ingredients
In a bowl, mix together mayonnaise, minced garlic, lemon juice, lemon zest, salt, and black pepper until smooth. Set aside in the refrigerator.
Frying the Artichokes
- 4
Prepare the Batter
In a bowl, whisk together flour, cornstarch, salt, and black pepper. Gradually add cold water until a smooth batter forms.
- 5
- 6
Fry Artichokes
Dip each blanched artichoke half into the batter and carefully place in the hot oil. Fry until golden brown, about 3-4 minutes. Remove and drain on paper towels.
- 7
Add Olives
Fry the mixed olives in the same oil for 1-2 minutes until warmed through.
Serving
- 8
Plate the Dish
Arrange the fried artichokes and olives on a serving platter. Garnish with sweety drop peppers and shaved Parmigiano Reggiano. Serve with lemon aioli on the side.