If you’re searching for a unique and sophisticated appetizer, look no further than this flavorful offering from Julia Deane’s Culinary Works. Roasting the garlic for the aioli mellows its bite and adds a depth of flavor with a silky texture, creating the perfect complement to the lightly fried artichoke hearts.
Ingredients
Artichoke Hearts
2 (9-ounce) packages frozen artichoke hearts
2 cups all-purpose flour
Salt to taste
High heat oil (Grapeseed, Avocado, Canola, Vegetable)
Roasted Garlic Aioli
½ large or one whole small head of garlic
1 tablespoons extra virgin olive oil
2 small egg yolks
½ tsp Dijon mustard
2 teaspoons lemon juice
½-¾ cup olive oil
Pinch of salt
Few grinds of pepper
Directions
Artichoke Hearts
Defrost and thoroughly dry artichoke hearts on kitchen towels. After thoroughly dried, heat your oil in a shallow pan. Oil should not be higher than halfway the height of the artichoke hearts. This is a shallow fry, not deep. Toss a portion of the artichokes in flour, shake off excess flour. Fry both sides until golden brown. Transfer to a paper towel or brown bag to drain excess oil. Immediately season them with a sprinkling of salt. Repeat with remaining artichokes. If your oil becomes too brown with excess flour, redo and start with fresh oil. This should not happen with two 9 oz packages. Serve with Roasted Garlic Aioli while still hot. Serves 6-8
Roasted Garlic Aioli
Preheat oven to 425 degrees. Cut top off the head of garlic (not root end). Place head in a small ramekin, cut side up. Pour the olive oil over cut top. Cover with foil and place in the oven and roast for 25-35 minutes until the garlic is soft. Once cooked, pinch cooked garlic out of each clove. In a food processor, or better option, the immersion blender, place roasted garlic, egg
yolks, salt, pepper, lemon juice and dijon. Process the mixture until smooth. Extremely slowly, dribble oil into the processor with the motor running. It is very important that you pour the oil in very slowly to ensure proper emulsification. Once emulsified, you can pour the liquid in more vigorously. Once complete you can thin the liquid a bit with water or additional lemon juice if preferred. Adjust salt and pepper to taste. Serve at room temperature. This aioli may be stored in the refrigerator.
Defrost and thoroughly dry artichoke hearts on kitchen towels. After thoroughly dried, heat your oil in a shallow pan. Oil should not be higher than halfway the height of the artichoke hearts. This is a shallow fry, not deep. Toss a portion of the artichokes in flour, shake off excess flour. Fry both sides until golden brown. Transfer to a paper towel or brown bag to drain excess oil. Immediately season them with a sprinkling of salt. Repeat with remaining artichokes. If your oil becomes too brown with excess flour, redo and start with fresh oil. This should not happen with two 9 oz packages. Serve with Roasted Garlic Aioli while still hot. Serves 6-8
Roasted Garlic Aioli
Preheat oven to 425 degrees. Cut top off the head of garlic (not root end). Place head in a small ramekin, cut side up. Pour the olive oil over cut top. Cover with foil and place in the oven and roast for 25-35 minutes until the garlic is soft. Once cooked, pinch cooked garlic out of each clove. In a food processor, or better option, the immersion blender, place roasted garlic, egg
yolks, salt, pepper, lemon juice and dijon. Process the mixture until smooth. Extremely slowly, dribble oil into the processor with the motor running. It is very important that you pour the oil in very slowly to ensure proper emulsification. Once emulsified, you can pour the liquid in more vigorously. Once complete you can thin the liquid a bit with water or additional lemon juice if preferred. Adjust salt and pepper to taste. Serve at room temperature. This aioli may be stored in the refrigerator.
