Fried Artichoke Hearts with Lemon Aioli

Serves: 4

Ingredients

• 2 (15 oz.) cans artichoke hearts
• 2 cups vegetable oil
• 1 large lemon, cut into wedges
• 1 cup flour, for dredging
• 1 tsp. kosher salt
• ½ tsp. black pepper
• ½ tsp. garlic powder
• 2 large eggs beaten
• 3 tbsp. Parmigiano Reggiano, grated
• 3 tbsp. Italian parsley, minced
• kosher salt, sprinkle after frying

For The Aioli

• ½ cup mayonnaise
• 2 tbsp. fresh parsley
• 2 tbsp. stone ground dijon mustard
• 1 garlic clove
• ½ tsp. salt
• ½ tsp. black pepper
• 1 tbsp. lemon juice

Directions

1. Drain artichokes, cut in half, and gently flatten. Pat dry with paper towels.
2. Mix the aioli ingredients in a bowl, cover with plastic wrap, and refrigerate.
3. Heat oil (at least 1 inch high) in a cast iron or heavy pan to 360°-370°F.
4. Set up a dredging station - you’ll need 2 bowls. In the first bowl, combine flour, salt, pepper, and garlic powder. In a second bowl, whisk eggs, cheese, and parsley.
5. Coat each artichoke heart in the flour mixture and shake off the excess. Then dip into the egg batter. Fry for about 3 minutes per side, or until golden brown on each side.
6. Place finished artichokes on a wire rack to drain; immediately sprinkle kosher salt and cheese. Work in batches and avoid overcrowding the pan.
7. Serve immediately or keep warm in a low temperature oven on the wire rack. Serve with lemon wedges and aioli.