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CIA Recipes

Pan-fried Baby Artichokes with Lemon Aïoli – Print This Recipe

Pan-fried Baby Artichokes with Lemon Aïoli

 

Yield: 20 portions

  • Baby artichokes 100 ea

Lemon Aïoli

  • Garlic cloves, peeled 10 g/.35 oz
  • Salt 4 g/.14 oz
  • Pasteurized egg yolks 170 g/6 oz
  • Red wine vinegar 7 g/.25 oz
  • Lemon juice 10 g/.35 oz
  • Lemon zest 3 g/.11 oz
  • Canola oil 720 g/1 lb 9.44 oz
  • Extra-virgin olive oil 240 g/8.47 oz
  • Extra-virgin olive oil 4 kg/8 lb 13.12 oz
  • Wondra flour 500 g/1 lb 1.6 oz
  • Salt 60 g/2.12 oz
  1. Fill a large pot with cold water and 400 g/14.11 oz of salt. The pot should be large enough to hold all of the artichokes.
  2. Trim the stems of the artichokes to within 2.5 cm/1 in of the base and about 1.75 cm/.5 in from the top. Put them in the water as soon as they are cut.
  3. Prepare an ice bath large enough to hold all the artichokes; it can be more than one ice bath if need be.
  4. Bring the water to a boil, and then reduce the heat to a simmer. Cook until the artichokes are tender, 12 to 20 minutes. Test the artichokes by inserting a paring knife through the base of the artichoke and into the stem; it should go in easily.
  5. Remove the artichokes from the water with a spider and place them in the ice bath(s).
  6. Once they have cooled, transfer them to a perforated hotel pan set over a regular hotel pan. This should allow the excess water to drip out from between the leaves. Reserve until needed. Peel off the outer leaves, which are tough and practically inedible, with your hands. Cut the artichokes in half lengthwise; reserve in an airtight container in refrigeration during service. Discard after 36 hours.

For the Aïoli:

  1. Chop the garlic very finely on a cutting board with a pinch of the salt. Make a paste with your knife, using the side of the blade against the cutting board. Alternatively, use a garlic press.
  2. Place a bowl on a damp cloth towel to anchor it. Place the egg yolks, garlic, vinegar, lemon juice, lemon zest, and remaining salt in it. Whisk until evenly mixed.
  3. Combine both oils, and slowly pour them into the bowl while whisking vigorously to create an emulsion.
  4. Reserve in an airtight container with plastic wrap directly on the surface of the aïoli. Discard after 3 days.

To Pick Up:

  1. Heat a fryer with the extra-virgin olive oil to 180°C/355°F. Have the Wondra flour available in a bowl.
  2. When the oil is hot, place 10 cooked artichoke halves in the bowl with the Wondra flour, and toss them to coat completely in the flour. Shake the excess off each piece in a small sieve. Fry until they have browned evenly and the leaves are crisp, 2 to 3 minutes.
  3. Transfer the artichokes to a bowl lined with a paper towel. Season with salt, about 3 g/.11 oz, or as needed. Put them on the desired plate.
  4. Place 50 g/1.76 oz of aïoli in a ramekin or other serving container. Serve immediately.