Ingredients Jump to Instructions ↓

  1. juice of 1 lemon

  2. 2 lb. baby artichoke s

  3. 3 quarts canola oil

  4. 1 cup all-purpose flour

  5. 5 egg s, beaten

  6. 2 cups panko bread crumbs

  7. 1/2 cup grated Parmigiano-Reggiano cheese , plus more for garnish

  8. 2 tablespoons chopped fresh parsley

  9. 1 teaspoon salt , plus more, to taste

  10. freshly ground pepper , to taste

  11. lemon -garlic aioli:

  12. 1 garlic clove, minced

  13. juice of 2 lemons

  14. zest of 1 lemon

  15. 2 egg yolks

  16. 1 1/2 cups canola oil

  17. salt &freshly ground pepper, to taste

Instructions Jump to Ingredients ↑

  1. Fill a bowl with cold water and add the lemon juice. Working with 1 artichoke at a time, pull off the tough outer leaves until you reach the tender yellow inner leaves. Cut off the stem, then cut off the top one-third of the artichoke. Drop the trimmed artichoke into the lemon water.

  2. In a deep fryer, heat the oil to 365°F.

  3. Put the flour in 1 breading tray or bowl and put the eggs in a separate tray or bowl. In a third tray or bowl, stir together the panko, the ½ cup cheese, the parsley, the 1 tsp. salt and pepper.

  4. Using a slotted spoon, remove the artichokes from the lemon water. Using a mandoline, cut each artichoke lengthwise into ¼-inch slices. Drop them into the lemon water while you cut the remaining artichokes. Drain the artichokes well.

  5. Working in batches, toss the artichokes in the flour, then in the eggs to coat and finally in the panko mixture. Fry the artichokes in batches (do not overcrowd) until lightly browned and cooked through, about 5 minutes. Transfer the fritters to a paper towel-lined plate and season with salt. Sprinkle with cheese and serve with lemon-garlic aioli.

  6. Lemon Garlic Aioli:

  7. In the blending container of an immersion blender, combine the garlic, lemon juice, lemon zest and egg yolks. Place the immersion blender in the bowl and process in short pulses until smooth. With the motor running, add the oil in a slow, steady stream and process until smooth and blended. Season with salt and pepper.

  8. Transfer the aioli to a small bowl, cover and refrigerate until ready to serve. Makes 2 cups.


Send feedback