Double-Fried Artichokes With Lemon Aioli

Normally you can only eat the tender ends of globe artichokes, but when you fry them twice you can eat the whole leaves. If you happen to find baby artichokes in the spring, it’s completely okay to substitute them in. Clean them the same way, and fry them using the same indicators (they should be tender after the first fry, and golden brown after the second). This dish is truly impressive and tasty, however, we recommend saving it for a weekend because it’s a little more involved than an average weeknight side. Pair the super crispy artichokes with lush lemon aioli.

Ingredients

• Double Fried Artichokes:

• 2 medium lemons, halved

• 4 large globe artichokes (about 2½ lb.), stems trimmed to 1 in.

• 6 cups canola oil

• ½ teaspoons kosher salt

• Lemon Aioli:

• 2 cloves garlic, finely chopped

• Pinch plus ½ tsp. kosher salt, divided

• 1 large egg yolk*

• ½ teaspoon Dijon mustard

• ½ teaspoon lemon zest, plus 2 tsp. fresh juice

• ¼ cup vegetable oil

• 3 tablespoons olive oil

Nutrition

Calories 409.09

Fat 39.61g

Sat Fat 3.92g

Protein 4.49g

Carbohydrate 12.78g

Fiber 6.19g

Sugar 1.24g

Cholesterol 46.11mg

Iron 1.65mg

Sodium 634.13mg

Calcium 58.68mg

Directions

1. Place 6 cups cold water in a large bowl; squeeze lemon juice into water. Remove tough outer artichoke leaves and peel stem with a vegetable peeler. Cut 2 to 3 inches off the top of each artichoke and scoop out thistle center with a spoon. Cut each artichoke into quarters lengthwise, transferring to lemon water (which stops browning) as you go.

2. Place oil in a large, heavy-bottomed pot and attach a deep-fry thermometer. Heat oil to 280°F. Remove artichokes from water and pat dry. Working in batches, add artichokes to oil (they should sizzle gently) and fry until tender, 8 to 10 minutes. Transfer to a paper towel–lined plate and increase oil temperature to 350°F.

3. Return artichokes to hot oil and fry again (oil should sizzle more vigorously) until leaves are a deep golden brown, about 4 minutes. Transfer to paper towel-lined plate and season with salt. Serve with Lemon Aioli.

4. Mash garlic to a paste with a pinch of salt and the flat side of a chef’s knife. Whisk together mashed garlic, egg yolk, mustard, lemon zest, lemon juice, and ½ teaspoon salt in a small bowl. Add vegetable oil and olive oil in a slow, steady stream, whisking constantly until thickened and smooth. Serve with artichokes.

Yields: 4 (sauce: makes ½ cup)