Hands-On Time
50 Mins
Total Time
55 Mins
Yield
4 (sauce: makes ½ cup)
Greg DuPree

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Chef's Notes


Lemon Aioli:

  1. 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.

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