Crispy Artichokes Recipe

Name: BOTANISTs CRISPY ARTICHOKES Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 pieces Fresh artichokes; 1 cup All-purpose flour; 1 cup Cornmeal; 1 tsp Salt; 1 tsp Black pepper; 2 cups Vegetable oil; 1 cup Mayonnaise; 2 cloves Garlic, minced; 2 tbs Fresh lemon juice; 1 tsp Lemon zest; to taste Salt; to taste Black pepper

Inspired by BOTANIST

Time45m

Serves4

black pepper, lemon aÏoli

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Frequently paired with

The best thing to pair and share with CRISPY ARTICHOKES

Selected to pour

Soprasole Vermentino

Sardegna, Italy

crisp · bright acidity · herbal

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Ingredients

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Artichokes

4 pieces Fresh artichokes

1 cup 00 bread flour

1 cup Cornmeal

1 tsp Celtic sea salt

1 tsp black pepper

2 cups Tuscany sunflower oil

Lemon Aïoli

1 cup Mayonnaise

2 cloves Garlic, minced

2 tbs Fresh lemon juice

1 tsp Lemon zest

to taste Celtic sea salt

to taste black pepper

Method

Preparing the Artichokes

Clean the artichokes

Trim the stems of the artichokes and remove the tough outer leaves. Cut the top off each artichoke and scoop out the fuzzy choke with a spoon.

Prepare for frying

Fill a large pot with water and bring to a boil. Add the cleaned artichokes and boil for about 10 minutes until slightly tender. Remove from water and let cool.

Coat the artichokes

Once cooled, cut the artichokes into quarters. In a bowl, mix the flour, cornmeal, salt, and black pepper. Dredge each artichoke quarter in the mixture until well coated.

Frying the Artichokes

Heat the oil

In a deep skillet or pot, heat the vegetable oil over medium heat until hot.

Fry the artichokes

Carefully add the coated artichoke quarters to the hot oil in batches, frying for about 3-4 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Making the Lemon Aïoli

Combine ingredients

In a bowl, mix together the mayonnaise, minced garlic, lemon juice, lemon zest, salt, and black pepper until well combined.

Serving

Plate the dish

Serve the crispy artichokes warm with a side of lemon aïoli for dipping.