Crispy Artichokes with Garlic Aioli

Once peeled, artichokes can oxidize and quickly turn brown. To prevent this, add them to a cold water bath with ice cubes and lemon juice.

Serves: 8Hands-on: 15 minutesTotal: 30 minutesDifficulty: Medium

Serves: 8

Ingredients

  • 1 cup mayonnaise
  • 2 Tbsp. minced garlic
  • 2 Tbsp. plus 2 cups vegetable oil, divided
  • 1 Tbsp. lemon juice
  • ¾ tsp. kosher salt, divided
  • ¾ tsp. ground black pepper, divided
  • 4 large artichoke hearts, quartered
  • 2 medium lemons cut into wedges
  • 1 cup all-purpose flour
  • ½ tsp. garlic salt
  • ¼ tsp. cayenne pepper

Directions

  • In a medium bowl, whisk the mayonnaise, garlic, 2 tablespoons vegetable oil, lemon juice, ¼ teaspoon salt, and ¼ teaspoon pepper together and refrigerate, covered for at least 30 minutes.
  • Place the artichoke hearts and half the lemon wedges in a large bowl. Fill the bowl with ice cubes and cold water. In another large bowl, combine the flour, garlic salt, and remaining pepper.
  • Heat 2 cups vegetable oil in a wok to 375°F.
  • Remove artichokes from water and carefully dry with paper towels. Toss the artichokes in the flour mixture and gently shake off excess.
  • When oil is ready, working in batches, fry the artichokes until golden, about 3–4 minutes. Transfer to a plate lined with paper towels.
  • Season with remaining salt and cayenne and serve hot with garlic aioli and remaining lemon wedges.

Recipe Information

Serves: 8

Ingredients

  • 1 cup mayonnaise
  • 2 Tbsp. minced garlic
  • 2 Tbsp. plus 2 cups vegetable oil, divided
  • 1 Tbsp. lemon juice
  • ¾ tsp. kosher salt, divided
  • ¾ tsp. ground black pepper, divided
  • 4 large artichoke hearts, quartered
  • 2 medium lemons cut into wedges
  • 1 cup all-purpose flour
  • ½ tsp. garlic salt
  • ¼ tsp. cayenne pepper

Directions

  • In a medium bowl, whisk the mayonnaise, garlic, 2 tablespoons vegetable oil, lemon juice, ¼ teaspoon salt, and ¼ teaspoon pepper together and refrigerate, covered for at least 30 minutes.
  • Place the artichoke hearts and half the lemon wedges in a large bowl. Fill the bowl with ice cubes and cold water. In another large bowl, combine the flour, garlic salt, and remaining pepper.
  • Heat 2 cups vegetable oil in a wok to 375°F.
  • Remove artichokes from water and carefully dry with paper towels. Toss the artichokes in the flour mixture and gently shake off excess.
  • When oil is ready, working in batches, fry the artichokes until golden, about 3–4 minutes. Transfer to a plate lined with paper towels.
  • Season with remaining salt and cayenne and serve hot with garlic aioli and remaining lemon wedges.

Nutrition Information

Nutrition Information
Amount per serving
Calories340
Total Fat30g
Saturated Fat5g
Cholesterol10mg
Sodium680mg
Total Carbohydrate16g
Dietary Fiber3g
Sugars0g
Protein3g