ARTICHOKE RECIPES

Crispy Artichoke Hearts

INGREDIENTS:

• 5 whole artichoke hearts, cut in half lengthwise
• ½ cup olive oil
• Pinch of salt

INSTRUCTIONS:

1. Heat the oil in a large sauté pan on medium-high heat.

2. Place the artichoke hearts face down on a cutting board and gently press them with the heel of your hand to separate the layers.

3. Carefully add the artichoke hearts face down in the hot oil. Let cook until the edges are visibly golden brown and crispy (about 6-7 minutes).

4. Flip the artichoke hearts over in the pan and let them cook for 1 minute. Season with a pinch of salt.

5. Remove the artichoke hearts to a paper towel to absorb excess oil. Serve with Lemon Herb Aioli.

Lemon Herb Aioli (for dipping)

INGREDIENTS:

• 3 egg yolks
• 1 tablespoon Dijon mustard
• 3-4 cloves garlic
• 1 lemon, juice and zest
• 1 cup olive oil
• 1 tablespoon parsley, chopped
• 1 tablespoon tarragon, chopped
• 1 teaspoon salt
• ½ teaspoon white pepper

INSTRUCTIONS:

1. In a food processor, puree the egg yolks, garlic, Dijon mustard, lemon juice, and lemon zest until smooth.

2. While still pureeing, slowly add the olive oil until fully combined and emulsified.

3. Add the parsley, tarragon, salt, and pepper. Pulse until evenly combined.

4. Serve in a dish for dipping.

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