I was majorly craving stuffed artichokes and planned on making them for our Valentine’s dinner app. Yes, I know they’re out of season, but as long as something looks good and doesn’t cost as much as it does to fill my gas tank, I’ll buy it…regardless of what time of year it is.
Well, it didn’t happen, since the few artichokes I saw were nasty looking…and the day before our dinner, I went to the local market and they didn’t have any at all. Sigh. I was soooo bummed and was really looking forward to them, which led to a serious “artichoke on the brain” situation, so I had to come up with a substitute that would cure my ail.
This was as close as I could get, and it was really good! Not awesome in a stuffed artichoke kind of way, but really good when you have to settle for a substitute. Plus, it’s very easy to make – just be sure to serve it fairly quickly after cooking, since the artichokes might get a little mushy if they sit around long.
Fried Artichoke Hearts with Garlic Aioli
1/2 bag frozen artichoke hearts, thawed (Trader Joe’s has great ones!)
1 egg, beaten
1 cup Italian bread crumbs
1/4 cup grated pecorino romano cheese
extra virgin olive oil
1/2 cup mayonnaise
1 tablespoon crushed garlic
juice of 1/2 lemon
3/4 teaspoon paprika
lemon slices for garnish
Add oil to a hot skillet. Put egg in a shallow bowl, and bread crumbs combined with cheese in another. Dip artichoke hearts in egg, then bread/cheese, then place in pan over medium-high heat. Fry on both sides until cooked, remove and put on paper towel covered plate to drain excess oil, then place on serving platter. Sprinkle with salt while warm. If desired, squeeze lemon over them once plated. Serve immediately.
For the aioli: Combine mayonnaise, garlic, lemon juice and paprika. Mix together. Refrigerate until ready to use. Serve in separate bowl as a dipping sauce.
Linked to: Potluck Sunday hosted by Mommy’s Kitchen
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