Fried Baby Artichoke, Preserved Lemon, and Anchovy Aioli

By á-114543

Ingredients

• Aioli:
• Artichokes
• 1 lemon cut in half
• 1 shallot cut in half
• 1 qt. vegetable stock
• 1 qt. white wine
• 3 sprigs of thyme
• 3 tbsp. salt
• 2 c. corn starch
• 3 tbsp. Tony Chachere's More Spice Seasoning
• 1 tbsp. cayenne
• Oil, for frying
• 1 tbsp. minced preserved lemon
• 8 anchovy filets
• 3 egg yolks
• 3 tbsp. preserved lemon juice
• 2 tbsp. lemon juice
• 1 clove garlic, minced
• 3 c. canola oil
• 1 tsp. cayenne
• Salt, to taste
• Arugula, for garnish

Details

Adapted from google.com

Preparation

Step 1

Bring all ingredients to a simmer, and add artichokes. Simmer for 15 minutes. Cool completely.

Sift the cornstarch, seasoning and cayenne together. Dip artichokes in the batter and fry until crisp.

To make the aioli:

In food processor, add egg yolk, preserved lemon , juice of preserved lemon and regular lemon juice, garlic, anchovy, and cayenne. Drizzle in oil until aioli coats the back of a spoon. Season with salt to taste.