Fried Artichokes & Lemon Aioli
Fried Artichokes & Lemon Aioli
We just want to say, cholesterol-free avocado oil is possibly the healthiest oil you could choose for frying. So with that good news, get your artichokes prepped and your pan ready to go.
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Equipment
- Large saucepan
- Slotted spoon
- Oven
Ingredients
- 3 lb artichokes, 24 baby or 6 large
- 1 to 2 quarts Santos avocado oil
- Sea salt
Instructions
Trim artichokes by removing the tough dark green outer leaves to expose the tender light-green leaves inside, then cut off the top half of each leaf and trim the base and stem. The trimmed artichokes will look like a closed rosebud. As you work, place the peeled artichokes into a bowl of water with the juice of two lemons.
In a large saucepan that has some depth, heat 2 to 3 inches of avocado oil to 280°F. Add artichokes once the oil is ready, they will bubble up once carefully placed in, and cook until tender, adjusting heat to maintain a steady bubble, about 10 minutes for baby artichokes and 15 minutes for larger ones. Turn larger artichokes frequently for even cooking.
Using a slotted spoon, transfer artichokes to a paper towel-lined plate. Let cool slightly. Using your hands, gently pull open each artichoke "bud" so that it resembles an open flower. If using large artichokes, remove and discard the hair "choke" in the center of the artichoke. Increase oil temperature to 350°F.
Fry artichokes until browned and crisp, 2 to 5 minutes. Again, remove with a slotted spoon and place on a plate lined with a paper towel. Season right away with salt. Serve right away with lemon wedges and aioli.
