Roman Artichokes Recipe
fried artichoke hearts, lemon garlic aioli
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Ingredients
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Artichokes
Lemon Garlic Aioli
Method
Preparing Artichokes
- 1
Trim the Artichokes
Using a sharp knife, cut off the top third of each artichoke. Remove the tough outer leaves until you reach the tender inner leaves.
- 2
Remove the Choke
Cut the artichokes in half lengthwise and scoop out the fuzzy choke in the center using a spoon.
- 3
Boil the Artichokes
In a large pot, bring salted water to a boil. Add the artichoke halves and cook for about 10 minutes until slightly tender. Drain and let cool.
- 4
Cut into Hearts
Once cooled, cut the artichoke halves into quarters (hearts) and set aside.
Frying the Artichokes
- 5
Prepare the Breading
In a shallow dish, mix flour, salt, and black pepper.
- 6
Coat the Artichokes
Dredge each artichoke heart in the flour mixture, shaking off any excess flour.
- 7
Heat the Oil
In a large frying pan, heat olive oil over medium heat until shimmering.
- 8
Fry the Artichokes
Carefully add the coated artichoke hearts to the hot oil. Fry for about 3-4 minutes on each side until golden brown and crispy. Remove and drain on paper towels.
Making Lemon Garlic Aioli
- 9
Prepare the Garlic
Mince the garlic cloves finely.
- 10
Mix Ingredients
In a small bowl, combine mayonnaise, minced garlic, lemon juice, lemon zest, salt, and black pepper. Stir until well blended.
- 11
Chill
Cover and refrigerate the aioli for at least 30 minutes to let the flavors meld.
Serving
- 12
Plate the Dish
Arrange the fried artichoke hearts on a serving platter.
- 13
Serve with Aioli
Serve the crispy artichoke hearts with the lemon garlic aioli for dipping.
