Lemon Fried Artichoke Hearts
approximately 3 pounds of whole artichokes, prepped to artichoke hearts
1 quart extra-virgin olive oil
flaky sea salt, to taste
ENZO Lemon Aioli
1 garlic clove, finely chopped
1 large egg yolk
1 teaspoon fresh lemon juice or white wine vinegar
1 teaspoon Dijon mustard kosher salt, to taste
3/4 cup Enzo Eureka Lemon Crush Olive Oil
As artichokes are prepped, rub with lemon to reduce oxidation and submerge in a bowl of water. When all artichokes are prepped, break each artichoke heart into 6 to 8 pieces. Heat olive oil in a heavy-bottomed saucepan or small dutch oven over medium heat until it reaches 300°F. Move artichokes around the oil until tender, about 7 to 10 minutes. Remove from oil with a spider or slotted spoon. Raise heat until oil is around 375°F and fry for an additional 2 to 3 minutes until crisp and golden brown. Remove from oil and drain on a paper towel-lined plate. Salt immediately. Serve with Enzo Lemon Aioli.
ENZO Lemon Aoli
In a medium bowl or in the base of a small food processor add garlic, egg yolk, lemon juice, Dijon mustard, and salt. Whisk or pulse until well incorporated. SLOWLY drizzle olive oil while continuing to whisk or run your food processor. Mixture will thicken and become fluffy and light as more oil is incorporated. Work slowly to ensure a strong emulsion.