Crispy artichoke bites with lemon garlic alioli
Spain on a Fork · ♥ 1K likes · 9.9K views · 8 min video
Read about artichokes in the BrightCulinary Book
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Ingredients
Method
Techniques
Heat a large fry pan over medium heat with 120 ml of sunflower oil.
- 120 ml sunflower oil
- 1 can canned artichoke hearts
Drain the can of artichoke hearts into a fine sieve over a bowl.
Cut each artichoke heart in half lengthwise and set cut side down on paper towels to draw out the water inside.
- 40 g all-purpose flour
- 1¼ g sweet smoked Spanish paprika
Mix the flour and smoked paprika in a bowl.
- 2 whole eggs
- 4 g chopped fresh parsley
- sea salt
- freshly cracked black pepper
Crack the eggs into a second bowl, add the chopped parsley, season with sea salt and black pepper and whisk until well mixed.
- 70 g plain breadcrumbs
Coat each piece of artichoke in flour, then the egg, then the breadcrumbs, handling them gently.
Fry in a single layer, evenly spaced, one to two minutes per side until golden all around; total cooking time four minutes.
- 120 g mayonnaise
- 1 clove garlic
- ½ lemon lemon zest
- 5 ml fresh lemon juice
- 15 ml extra virgin olive oil
For the alioli, whisk the mayonnaise with the grated garlic, lemon zest, lemon juice, olive oil, sea salt and black pepper until creamy.
- sea salt
- freshly cracked black pepper
- lemon wedges
- fresh parsley
Transfer the alioli to a serving dish, arrange the artichoke pieces around it and garnish with lemon wedges and parsley.