Fried Artichoke Hearts with a Garlic Lemon Aioli

10-20m
Prep Time

8-10m
Cook Time

18m
Ready In

"So easy to prepare. A perfect appetizer or starter course. And, no ... you don't need a deep fryer. But a deep heavy duty pan, does help - that is what I use. And, use the frozen artichokes to make things even easier - already prepped and ready to fry. And the aioli - make ahead as well."

Original is 5 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (308.8 g)
Calories 461.1
Total Fat - 11.5 g
Saturated Fat - 3 g
Cholesterol - 97.1 mg
Sodium - 506.5 mg
Total Carbohydrate - 78.3 g
Dietary Fiber - 4.1 g
Sugars - 13.8 g
Protein - 16.2 g
Calcium - 187.1 mg
Iron - 2.7 mg
Vitamin C - 16.7 mg
Thiamin - 0.3 mg

Step 1

Artichokes ... Make sure to thaw the artichokes in a colander so they don't set in water; and then set them on a paper towel to drain and dry.

Step 2

Dressing ... Mix all the ingredients together in a small bowl and refrigerate until ready to use. It is best if it can refrigerate at least an hour before serving.

Step 3

Dredge ... Just like any breading - you need 3 stations. (1) flour, (2) eggs; and, (3) seasoned bread crumbs mixed with parmesan cheese and red pepper flakes. Make sure to dredge the artichokes in the flour mix (making sure to shake off any extra), then in the egg, and finish with the bread crumbs and cheese coating. Let them rest on a baking sheet in the refrigerator for 10-15 minutes before frying. This allows the coating to 'set' on the artichoke. I know that sounds strange, but it is an important step.

Step 4

Frying ... Add plenty of oil to your pan or pot, so it is about 2" deep. My pan takes about 2 cups; but depending on your pan, this can vary. I do like to use a deep fryer, but this is just as easy. If you want to use a thermometer, you can. The right temperature is always important. What I do ... I always bring to medium high to high heat, then I stick the end of a wooden spoon into the oil - if it bubbles around the spoon, the oil is hot. Or, you can take a small leaf off one of the artichokes and try that. It will show you that the oil is at the right temperature.

Step 5

Fry the artichokes until golden brown. Make sure to flip the artichokes over a couple of times during cooking. Once they are golden brown, remove to a cooling rack, season with salt and plate.

Step 6

Serve ... Plate with the lemon garlic aioli and ENJOY! You can also serve them with my 'Spicy Coconut Dipping Sauce' or my 'Green Goddess Dressing.' Also, a great addition to the artichokes are onion rings or mushrooms. Thick sliced onions or whole baby mushrooms, prepared the same way as the artichokes - and fried the same way ... in the same oil. And the same sauce goes well with both.