- Double Fried Artichokes:
- 2 medium lemons, halved
- 4 large globe artichokes (about 2½ lb.), stems trimmed to 1 in.
- 6 cups canola oil
- ½ teaspoons kosher salt
- Lemon Aioli:
- 2 cloves garlic, finely chopped
- Pinch plus ½ tsp. kosher salt, divided
- 1 large egg yolk*
- ½ teaspoon Dijon mustard
- ½ teaspoon lemon zest, plus 2 tsp. fresh juice
- ¼ cup vegetable oil
- 3 tablespoons olive oil
- Place 6 cups cold water in a large bowl; squeeze lemon juice into water. Remove tough outer artichoke leaves and peel stem with a vegetable peeler. Cut 2 to 3 inches off the top of each artichoke and scoop out thistle center with a spoon. Cut each artichoke into quarters lengthwise, transferring to lemon water (which stops browning) as you go.
- Place oil in a large, heavy-bottomed pot and attach a deep-fry thermometer. Heat oil to 280°F. Remove artichokes from water and pat dry. Working in batches, add artichokes to oil (they should sizzle gently) and fry until tender, 8 to 10 minutes. Transfer to a paper towel–lined plate and increase oil temperature to 350°F.
- Return artichokes to hot oil and fry again (oil should sizzle more vigorously) until leaves are a deep golden brown, about 4 minutes. Transfer to paper towel-lined plate and season with salt. Serve with Lemon Aioli.
- Mash garlic to a paste with a pinch of salt and the flat side of a chef’s knife. Whisk together mashed garlic, egg yolk, mustard, lemon zest, lemon juice, and ½ teaspoon salt in a small bowl. Add vegetable oil and olive oil in a slow, steady stream, whisking constantly until thickened and smooth. Serve with artichokes.
Shortcut Aoili: Add 2 chopped cloves of garlic and a squeeze of lemon juice to ½ cup prepared mayonnaise.
*The USDA says young children, pregnant women, the elderly, and those with compromised immune systems are most at risk of food-borne illness from uncooked eggs. Consider making the Shortcut Aioli instead.