Artichokes are in season, but if you’ve never used one, it might be hard to know where to start.
Marguerite Henderson shares how to fry artichoke hearts, and how the kids can get involved.
Fried Artichoke Hearts With Lemon Olive Aioli
15 oz. can artichoke hearts or 12 ounces frozen, thawed (do not use marinated)
1 cup flour
2 eggs, beaten
2 cups seasoned breadcrumbs
¼ cup grated Romano cheese
2 cups vegetable oil
Drain artichokes and pat dry with paper towels. Dredge each in flour, dip in beaten eggs and then roll in seasoned breadcrumbs mixed with cheese. Place on parchment paper lined baking sheet.
In deep saucepan, heat oil to 375 degrees. Fry artichokes, 3-4 at a time in oil until golden brown, about 2 minutes. Remove with slotted spoon to paper towel lined bowl.
Serve hot with aioli on side. Serves 3-4 as an appetizer.
Lemon Herb Aioli
1 cup mayonnaise
Zest and juice of 1 lemon
1 tablespoon each of chopped fresh mint, basil and mint and oregano, if desired (about ¼ cup minced fresh herbs of various varieties
1 teaspoon minced garlic
Whisk mayonnaise, lemon zest and juice, herbs and garlic. Serve with artichokes.