Baby Artichokes with Charred Tomato Aioli
Tender baby artichokes are lightly breaded and fried. These yummy morsels are served with a zippy sauce for dipping.
Ingredients
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
Steps
- Dredge artichokes and lemon in flour. Drop in 360°F oil.
- Dredge onions in flour. After 30 sec., add to fryer with artichokes; fry 1 min. longer.
- 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.