Fried Artichokes with Aioli Dipping Sauce

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Fried Artichokes

(Alcachofas Fritas from Catalonia, Spain) 

Ingredients

  • 14-ounce can of artichoke hearts w/stems packed in water

  • 1 TBs of fresh or dried herbs of your choice

  • 4 to 6 cups panko breadcrumbs

  • Sea salt; to taste

  • Vegetable oil for frying; use enough (about 6 cups) to fully submerge 

  • Parmesan cheese and lemon wedges for garnish (optional)

  • Dipping sauce (optional)

Directions

  1. Using a colander, drain the artichokes

  2. Line a baking sheet with paper towels

  3. Slice the artichokes in half lengthwise and lay baking sheet; cut side down for maximum draining

  4. In a bowl, beat the eggs, dried herbs, and 1 tsp of salt; to taste

  5. Spread the breadcrumbs on a flat plate (pie plate with sides works best)

  6. Pour the vegetables into a fryer or pan, heat slowly

  7. Dip the wedges into the egg mixture, coat well

  8. Roll the wedges into the breadcrumbs until fully coated

  9. Test the vegetable oil to make sure it is hot (around 350 degrees)

  10. Gently lay the wedges into a pot of heated vegetable oil and fry for 3-4 minutes until golden brown; cooking all the way through

  11. May need to fry in batches to keep the temperature at 350 degrees and ensure even cooking

  12. Drain on paper towels and serve hot with lemon wedges or your favorite sauces; can also add grated Parmesan cheese

Servings: 12

Aioli Dipping Sauce

(Recipe from Coastline Cookbook written by Lucio Galletto & David Dale)

Ingredients

  • 18 garlic cloves

  • ¾ tsp salt

  • 3 egg yolks

  • 3 TBs lemon juice

  • 2 ¼ cups olive oil

  • 3 tsp mustard; mild

Directions

  1. Place the garlic cloves and salt in a food processor (or using mortar to pound or hand mix in a stainless-steel bowl and a whisk) mix until the garlic and salt turn into a puree or paste

  2. Add the egg yolk and lemon juice

  3. Mix until all the ingredients form a well combined, smooth texture

  4. Start to add the oil in a thin stream while constantly mixing (DO NOT ADD THE OIL QUICKLY OR THE MIXTURE WILL SEPARATE) 

  5. Mix until the consistency is smooth and creamy like mayonnaise

  6. Add the mustard towards the end (optional)

  7. Serve immediately or cover with plastic wrap and refrigerate

Servings:  12



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