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.