Fried Artichokes w/ Crispy Capers and Lemon Aioli


1 can artichoke hearts, quartered

2 tablespoons cornstarch

3 tablespoons capers

1/3 cup canola oil

SplenDishes Bourbon Bacon Salt

1/3 cup mayonnaise

1 garlic clove

Splash of lemon juice

Parsley, chopped for garnish


To make aioli: In a small blender, combine mayo, garlic, lemon juice and 1 tablespoon of the capers, pulse, until blended. Place in bowl and refrigerate until needed.

Drain artichokes in a colander, then place on paper towels and pat to dry.

In a bowl, toss artichoke quarters in cornstarch and set aside.

Heat oil in shallow pan until it reaches 365 degrees.

Drop 2 tablespoons of the capers into the hot oil and fry until they stop sizzling, about 10-15 seconds. Remove with a slotted spoon and drain on paper towels.

While oil is still hot (keep on heat), place 5 or 6 artichokes into oil, careful not to overcrowd the pan. Fry until golden brown on each side, about 4 or so minutes. Remove and drain on paper towels. Sprinkle immediately with bacon salt and repeat with remaining artichokes.

To plate: Place bowl of aioli in center of platter and place fried artichokes around bowl. Sprinkle crispy capers over top and garnish with chopped parsley.

Serves approximately 2 as an appetizer.


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