Whole Fried Artichoke With Meyer Lemon Aioli Recipes

FRIED ARTICHOKES WITH LEMONY GARLIC AIOLI

Steps:

• In a small bowl whisk together the mayo, grated garlic, lemon juice and a pinch of salt. Set aside until ready to serve.
• Fill a cast-iron pan or small saucepot with the oil and place over medium/high heat. You want to aim for 325-350 degrees.
• Place the defrosted artichoke hearts on a clean kitchen towel. Gently pat them dry with the towel, absorbing as much of the excess moisture as you can.
• In batches, fry the artichokes until they are a deep golden brown. Flip them over as they are frying to ensure even color on all sides. Use a slotted spoon to remove them from the oil and place on a paper towel-lined tray to drain. Season with salt while they are still hot. Repeat this process with the next batch.
• Grate some lemon zest over the fried artichokes and serve with the lemony garlic mayo.

CRISPY FRIED ARTICHOKES WITH LEMON AIOLI

Steps:

• In a food processor, combine all of the ingredients for the aioli. Mix well.
• Cover and reserve until ready to serve.
• Heat to 350°, enough oil in a pot for a deep fry.
• Drain and gently rinse the artichokes. Pat dry.
• In a bowl combine the flour, rice flour and seasonings. Mix to combine.
• Dredge the artichokes in the flour to fully coat.
• Fry the coated artichokes until they turn golden brown (should only take a few minutes). Do not overcrowd the pot. Fry in batches, if necessary.
• Remove and drain on paper towels, or a cooling rack sheet pan combo.
• Salt immediately.
• Serve warm.
• Garnish with fresh lemon wedges, fresh parsley and the lemon aioli.
• ENJOY!

SWORDFISH PANINI WITH ARUGULA AND LEMON AIOLI

Steps:

• For the Lemon Aioli: Mix together all the ingredients in a small bowl. Set aside.
• For the Swordfish Panini: Warm the olive oil in a large, heavy skillet over medium-high heat. While the pan heats, season the fish with salt and pepper. Rub the herbs de Provence and minced garlic all over the fish. Cook the fish in the skillet until just cooked through and golden, about 2 to 3 minutes per side, depending on the thickness of the fish.
• Cut the bread into 4 sandwiches that will accommodate the size of the fish fillet. Cut the bread in half to make a top and bottom for the sandwich. Spread the Lemon Aioli on both halves of the sandwich. Top the bottom half with a handful (about 1/2 cup) of arugula greens. Top the arugula greens with the cooked swordfish, and top the sandwich with the remaining bread.
• Serve immediately.

WHOLE FRIED ARTICHOKE WITH MEYER LEMON AIOLI

Steps:

• To clean the artichokes peel off the outer tough green leaves. With a sharp knife cut across the top of the artichoke about a 1/2-inch to remove the sharp spines. With a long narrow spoon scoop out the center choke of the artichoke. With a small knife or a vegetable peeler, pare down the outside dark green exterior of the base and stem. Place in acidulated water and repeat process with other artichokes.
• Drain artichokes well. Put oil in a tall pot and over medium heat fry the artichokes until they are slightly golden in color. Remove artichokes from oil and drain on paper towels. Turn temperature of oil up to medium high. Return artichokes to the oil and fry until they are completely opened and deep golden brown. Remove from oil, place face down on paper towels to let all the oil drain. Season with salt and pepper garnish with parsley leaves and serve warm with the aioli.
• In a mortar, pound the garlic and salt to form a paste. Stir in the egg yolk, lemon zest, and juice until integrated. Add the olive oil in a slow trickle to the side of the mortar until completely combined.;

STEAMED ARTICHOKES WITH LEMON-GARLIC AIOLI

Steps:

• Pack artichokes upright in a large pot. Add garlic. Pour in water. Bring to a boil. Reduce heat. Simmer, covered, for 35 minutes. Transfer to a plate; let cool. Peel and mash 4 steamed garlic cloves (reserve remainder for lamb). Stir in mayonnaise, zest, lemon juice, pepper, sugar, and salt. Remove artichoke leaves (reserve hearts for stuffing). Refrigerate leaves and aioli separately until ready to serve.

ROASTED ARTICHOKES WITH LEMON AIOLI

Steps:

• Preheat oven to 400°. Using a sharp knife, cut 1 in. from top of each artichoke. Using kitchen scissors, cut off tips of outer leaves. Cut each artichoke lengthwise in half. With a spoon, carefully scrape and remove fuzzy center of artichokes. , Drizzle oil into a 15x10x1-in. baking pan. Rub cut surfaces of artichokes with lemon half; sprinkle with salt and pepper. Place in pan, cut side down. Squeeze lemon juice over artichokes. Cover pan with foil; bake on a lower oven rack until tender and a leaf near the center pulls out easily, 50-55 minutes., Meanwhile, mix aioli ingredients; refrigerate until serving. Serve with artichokes.