- 3 bags frozen artichoke hearts, defrosted
- Panko breadcrumbs
- A.P. flour
Standard breading procedure (Flour/Egg/Breadcrumb)
- Seasoned flour
- 5 Eggs
- Panko breadcrumbs with parmesan cheese
- 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.