Baby Artichokes with Charred Tomato Aioli

Menu Part: 
Side Dish
Cuisine Type: 

Tender baby artichokes are lightly breaded and fried. These yummy morsels are served with a zippy sauce for dipping.


8 baby artichokes, quartered
5 thin lemon slices
Seasoned rice flour
2 oz. slivered red onion
8 parsley leaves
2 oz. grated Parmesan cheese
2 oz. Tomato Aïoli (see recipe)

Charred Tomato Aïoli:

2 cups sun-dried tomatoes
1 cup egg yolks
1/4 cup Dijon mustard
1/2 cup shallots
2 tbsp. chopped garlic
2 cups olive oil
4 cups salad oil
2 tbsp. lemon juice
5 tbsp. red wine vinegar



1. Dredge artichokes and lemon in flour. Drop in 360°F oil.

2. Dredge onions in flour. After 30 sec., add to fryer with artichokes; fry 1 min. longer.

3. Toss with Parmesan and parsley. Serve with Aïoli.

Charred Tomato Aïoli: 

Process tomatoes, yolks, mustard, shallots, and garlic. Gradually add oils and lemon juice until emulsified. Add vinegar; season to taste.

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