About the Recipe
I recently left my restaurant job that I had worked at for 11.5 years to pursue my passion of content creation. We had crispy artichokes on the menu and everyone used to joke with me about how many I used to eat. Well, I'm a week out from leaving and the craving hit. A perfect addictive appetizer.
Ingredients
2 14oz cans artichokes hearts, halved or quartered
1 1/2C all-purpose flour
1C mayonnaise
1/4C parmesan, grated + more for garnish
Zest of 1 lemon + juice of ½
3C canola oil
½ Tsp onion powder
½ Tsp granulated garlic
½ Tsp chili powder
½ Tsp smoked paprika
1Tsp salt
1Tsp black pepper
1Tbsp green onion, chopped
Preparation
1: Drain artichoke hearts but don’t rinse. Cut them in half or in quarters (your preference) if they don’t come precut.
2: Prepare lemon parmesan sauce by combining mayo, lemon zest and juice, ¼ C grated parmesan, ½ tsp each of black pepper and salt. Set aside.
3: Make the seasoned flour by whisking together flour, ½ tsp each of black pepper and salt, and the remaining spices.
4: Heat oil in a pan large sauté pan until 350 degrees Fahrenheit. I test mine by placing a wooden spoon in the oil and seeing small bubbles form around the spoon.
5: Deep fry the artichoke hearts, in batches, be careful not to crowd the pan. Take them out once they are crispy and golden brown. Transfer to a paper towel to drain off excess oil. Season with salt, pepper, extra parmesan, and chopped green onion.
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