Crispy Artichokes with Truffle Aioli


  • 3 bags frozen artichoke hearts, defrosted
  • Panko breadcrumbs
  • A.P. flour
  • Eggs


Standard breading procedure (Flour/Egg/Breadcrumb)

  • Seasoned flour
  • 5 Eggs
  • Panko breadcrumbs with parmesan cheese


Truffle aioli

  • 2 cups mayonnaise
  • 1 shallot, finely chopped
  • 1 tablespoon fresh thyme
  • 1 tablespoon truffle oil
  • Zest + juice of 1 lemon
  • S+P to taste

Once artichokes are defrosted, cut them in quarters and bread.  Dipping into the flour first, then the egg wash, and finally into the breadcrumbs.


Preheat vegetable and/or canola oil in a deep pot or cast iron Dutch oven to 350°.  Drop artichokes, one at a time into the fryer and cook for 2-3 minutes until golden.  Remove from the oil onto a paper towel lined sheet tray.  Season immediately with salt.  Serve over a bed of lettuce and top with dollop of truffle aioli.