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


  • 1 cup mayonnaise
  • 2 Tbsp. minced garlic
  • 2 Tbsp. plus 2 cups vegetable oil, divided
  • 1 Tbsp. lemon juice
  • 3⁄4 tsp. kosher salt, divided
  • 3⁄4 tsp. ground black pepper, divided
  • 4 large artichoke hearts, quartered
  • 2 medium lemons cut into wedges
  • 1 cup all-purpose flour
  • 1⁄2 tsp. garlic salt
  • 1⁄4 tsp. cayenne pepper


  • In a medium bowl, whisk the mayonnaise, garlic, 2 tablespoons vegetable oil, lemon juice, 1⁄4 teaspoon salt, and 1⁄4 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 to 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.