Deep Fried Artichoke Hearts with Lemon-Caper Basil Sauce
By Marge Perry & David Bonom
Be sure to buy frozen artichoke hearts with no seasoning (other than salt). To make these a couple of hours in advance, allow them to cool in a single un-crowded layer on a rack. To reheat and crisp, place an oiled sheet pan in a 350°F oven and let it get hot; add the artichokes in a single un-crowded layer and heat.
INGREDIENTS
- All Purpose Flour
- artichokes
- Canola oil for frying
- chopped fresh basil
- drained capers
- fresh lemon juice
- frozen artichoke hearts
- Grated fresh lemon zest
- ground black pepper
- Mayonnaise
- Salt
- Sauce:
DIRECTIONS
- Preheat the oven to 225°F.
- For the sauce, combine the mayonnaise, basil, juice, capers, zest and pepper in a bowl
- For the artichokes, combine the flour, salt and pepper in a bowl. Working a few at a time, add artichoke hearts to the flour mixture and toss well to coat. Shake off excess flour and set artichokes on a baking sheet. Repeat with the remaining artichokes and flour.
- Heat 1-inch of the oil in a 4-quart Dutch oven over medium-high heat until the oil shimmers and a pinch of flour added to it sizzles. Add 6 or 7 artichoke hearts to the oil and cook until golden brown, 4-5 minutes. Transfer artichokes to a large baking sheet covered with paper towels and place in the oven to keep warm. Repeat with the remaining artichoke hearts in batches. Serve hot or room temperature with the sauce.
