Olive Oil Fried Artichokes
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Olive Oil Fried Artichokes
Category
Appetizers
Ingredients
- 4 cups Fustini's Robust SELECT olive oil
- 6 fresh artichokes
- hearty pinch of salt and pepper
- 2 teaspoonsFustini's Robust SELECT olive oil
- 2 garlic cloves, peeled and minced
- 1/2 cup mayonnaise
- 1 teaspoon Fustini's Herbs of Naples balsamic
- 1/2 lemon, juiced
- 1 tablespoon fresh basil chopped (plus extra for garnishing)
- lemon wedges, for garnish
Ingredients
Aioli
Directions
- 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 &lsquo,fluffy&rsquo, 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 it aside to drain on a wire rack. Season to taste with salt and pepper.
- Heat oil (2 teaspoons) 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, balsamic, lemon juice, and basil to the bowl with the garlic and whisk until blended.
- Divide artichokes between plates or display them on a platter. Serve with aioli dip on the side and garnish with chopped basil and lemon wedges.