Fried Artichoke Hearts with Garlic Aioli Recipe

Name: Fried Artichoke Hearts with Garlic Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tablespoons Extra Virgin Olive Oil; 1 whole Egg, Beaten; 1 cup Italian Bread Crumbs; 1/4 cups Grated Pecorino Romano Cheese; 1/2 bags Frozen Artichoke Hearts, Thawed (12-16 Ounce Bag); Salt To Taste; 1/2 cups Mayonnaise; 1 Tablespoon Crushed Garlic; 1/2 whole Lemon, Juiced; 3/4 teaspoons Paprika; Lemon, For Garnish

Servings: persons

4 Tablespoons Extra Virgin Olive Oil
1 whole Egg, Beaten
1 cup Italian Bread Crumbs
1/4 cups Grated Pecorino Romano Cheese
1/2 bags Frozen Artichoke Hearts, Thawed (12-16 Ounce Bag)
Salt To Taste
1/2 cups Mayonnaise
1 Tablespoon Crushed Garlic
1/2 whole Lemon, Juiced
3/4 teaspoons Paprika
Lemon, For Garnish

1
Add oil to a hot skillet.
2
Put egg in a shallow bowl, and put the bread crumbs combined with cheese in another.
3
Dip artichoke hearts in egg, then bread/cheese, then place in pan over medium-high heat.
4
Fry on both sides until cooked and crispy.
5
Then, remove and put on a paper towel covered plate to drain excess oil, then place on serving platter.
6
Sprinkle with salt while warm.
7
If desired, squeeze lemon over them once plated.
8
Serve immediately.
9
For the aioli: Combine mayonnaise, garlic, lemon juice and paprika.
10
Mix together.
11
Refrigerate until ready to use.
12
Serve in a separate bowl as a dipping sauce.

413

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 Tablespoons Extra Virgin Olive Oil, 1 whole Egg, Beaten, 1 cup Italian Bread Crumbs, 1/4 cups Grated Pecorino Romano Cheese, and more.

Yes, Fried Artichoke Hearts with Garlic 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.

Fried Artichoke Hearts with Garlic Aioli

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