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Ingredients
Artichoke Prep
- 4 cups Frantoio EVOO
- 6 fresh artichokes
- hearty pinch salt and pepper
Aioli
- 2 tsp Frantoio EVOO
- 2 garlic cloves peeled and minced
- 1/2 cup mayonnaise
- 1 tsp Italian Herb Dark Balsamic Vinegar
- 1/2 lemon juiced
- 1 tbsp fresh basil chopped (plus extra for garnishing)
- lemon wedges (optional garnish)
Ingredients
Artichoke Prep
Aioli
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Instructions
- Heat oil in a large pot or deep fryer over medium-high heat.
- Cut artichoke stems and trim off about 4 layers of the hard outer leaves. Cut the artichokes in half, and using a spoon, remove the center "fluffy" choke.
- Once the oil reaches 350°F, carefully place artichokes in hot oil (working in batches, if necessary). Fry artichokes for 15 minutes, or until deep golden and crisp. Remove fried artichoke from the oil and set aside to drain on a wire rack. Season to taste with salt and pepper.
- Heat oil (2 tsp) in a small skillet over medium-high heat. Once the oil is hot, add minced garlic and sauté until fragrant, about 1 minute.
- Transfer garlic and any residual oil to a medium bowl. Add mayonnaise, Italian Herb Dark Balsamic Vinegar, lemon juice, and basil to the same bowl and whisk until blended.
- Divide artichokes between plates or display on a platter. Serve with the aioli dip on the side and garnish with chopped basil and lemon wedges.