Deep Fried Baby Artichokes With Lemon Aioli – a delicious recipe with artichokes, Lemons, handful, salt, mayo, Anchovy paste. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Set up a bowl of cold water and cut up and squeeze one of the lemons into it.
2
Trim the artichokes by breaking off the stem, and cutting about an inch off of the top. Pull the leaves away working from the bottom til you get to the yellow green portion. Cut in half and put in the lemon water.
3
Heat the deep fryer to about 250 and once hot, remove the artichokes and dry carefully. Fry them until they start to turn a bit brown around the edges.
4
Fix the mayo with the other ingredients except the chopped parsley and lemon zest. When ready to serve, and it can be a day later, refry in hotter oil, about 375 until golden. It only takes a few seconds or so. Watch carefully!
5
Drain on paper towels and dust with good sea salt, pepper and the parsley.
6
Add the lemon zest in part to the artichokes, with the rest on the mayo and serve with napkins because people will lick their fingers.
160
kcal
Calories
15
g
Fat
8
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 12 Baby artichokes, 3 Lemons, 1/2 handful Chopped parsley, Sea salt and pepper, and more.
Yes, Deep Fried Baby Artichokes With Lemon Aioli falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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