Crispy Fried Artichoke Hearts with Lemon Aioli

By Sprig Originals ✓ · cooked up in Sprig

Canned artichoke hearts, patted bone-dry and tumbled in a light seasoned flour-and-cornstarch coat, fry up shatteringly crisp in about three minutes. A five-ingredient lemon aioli built on mayonnaise comes together while the oil heats, so the whole appetizer lands on the table in 20 minutes for a fraction of what a chain Italian place charges.

Ingredients

• 1/2 cup mayonnaise
• 1 tbsp fresh lemon juice
• 1 tsp finely grated lemon zest
• 1 small clove garlic, grated on a microplane
• 1/4 tsp kosher salt
• 1 pinch cayenne pepper (optional)

• 2 cans (14 oz each) quartered artichoke hearts in water, drained
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 3/4 tsp kosher salt
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp dried oregano
• 3 cups vegetable or canola oil, for frying

• 2 tbsp finely grated Parmesan
• 1 tbsp chopped flat-leaf parsley
• 1 lemon, cut into wedges
• flaky sea salt, for finishing

Instructions

1. Drain the artichoke hearts in a colander and shake well. Spread them cut side down on a double layer of paper towels, cover with more towels, and press firmly to blot. Let them sit while you do everything else — surface moisture is the only thing standing between you and a crisp crust. If any quarters are larger than a walnut, halve them lengthwise.
2. Make the aioli: in a small bowl, whisk the mayonnaise, lemon juice, lemon zest, grated garlic, 1/4 teaspoon kosher salt, and cayenne if using. Taste and add more lemon juice if you want it sharper. Refrigerate until serving.
3. Pour the oil into a 3-quart saucepan or a deep 10-inch skillet to a depth of about 1 inch. Heat over medium-high to 365°F (185°C) — about 6 to 8 minutes. If you don't have a thermometer, a pinch of the flour mixture should sizzle briskly on contact. Set a wire rack over a sheet pan next to the stove.
4. In a medium bowl, whisk together the flour, cornstarch, 3/4 teaspoon kosher salt, garlic powder, black pepper, and oregano.
5. Give the artichokes one last press with a dry paper towel, then add half of them to the flour bowl. Toss with your hands until every crevice is coated, then lift them out one at a time, shaking off excess, and set on a plate. Repeat with the second batch just before frying it — coated artichokes get gummy if they sit.
6. Fry the first batch in a single uncrowded layer for 3 to 4 minutes, turning once with a spider or slotted spoon, until deep golden and crisp at the edges. Transfer to the wire rack and season immediately with flaky salt. Let the oil return to 365°F, then coat and fry the second batch the same way.
7. Pile the artichokes on a platter, shower with Parmesan and parsley, and serve right away with the lemon aioli and lemon wedges alongside.

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Nutrition (per serving, estimated)

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