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Fried Artichoke with saffron Aioli

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Ingredients

1/4 tsp Saffron handcrushed
Room temperature Egg yolk
1 large Garlic Cloves
2tsp Fresh Lemon Juice
2 tbsp Water
3/4C Oil
1C Seltzer Water
TT Kosher Salt
1C All Purpose Flour

Nutritional information

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Fried Artichoke with saffron Aioli

Features:
    Cuisine:

      This is an excellent starter to any meal.

      • 1 1/2 hrs
      • Serves 4
      • Medium

      Directions

      This is a traditional Jewish Roman dish.  The first step is to prep the artichoke.  The second step is to heat the cooking oil. The third step is to make the aioli.  The last step is to fry the artichoke.  Enjoy!

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      Steps

      1
      Done

      If you are using fresh artichoke. The you have to peel the artichoke till you get to the tender heart. Clean out y=the yoke which is furry and inedible. Place in a bowl of cold water with lemon juice. This will keep the artichoke from turning brown.

      2
      Done

      If you are using frozen artichoke then defrost and dry completely.

      3
      Done

      Mix flour and seltzer water to form a light batter.

      4
      Done

      Crush garlic with 1/8 tsp of salt to form a paste. Add saffron. Add to a bowl.

      5
      Done

      Add room temperature egg yolk, water and 1/8 tsp of salt and lemon juice. blend with immersion blender.

      6
      Done

      Add olive oil slowly while running blender.

      7
      Done

      Slowly add oil not olive oil. Walnut oil, vegetable oil or any flavorless oil. Keep adding till aioli thickens.

      8
      Done

      Once thicken adjust seasoning then refrigerate till ready to use.

      9
      Done

      In a thick bottom deep frying pan add enough oil till it is half fill. Turn on medium heat.

      10
      Done

      The oil is ready once you can drop a piece of bread in the oil and bubbles immediately start to form around the bread.

      11
      Done

      Lightly dust each artichoke heart then dip into the batter. After place in the hot oil.

      12
      Done

      Fry each piece till golden brown. Drain on paper towels or coffee filters.

      13
      Done

      Lightly dust with sea salt. Serve immediately with saffron aioli and lemon wedges.

      Semone Noel

      I am a native New Yorker, who holds an MBA in International business as well as formal training in culinary arts and film production.

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