Deep-fried artichokes with smoked aioli

35 min
- Preparation 25 min
- Cooking 10 min

Recipe for WMF Aromatic cookware

Ingredients

4 People

6 Small Italian artichokes
1 Organic lemon
Each of salt & sugar
For the aioli:
1 Garlic
1 Egg yolk
A little lemon juice
125 ml Neutral vegetable oil
1 tsp. Smoked paprika powder
Salt & pepper as required
750 ml Frying oil
1 tsp. Smoked paprika powder
Lemon slices

Preparation

Step 1

OUR WMF TIP IN ADVANCE: The Fusiontec Aromatic pot is superior for frying compared to many other pots because its special alloy provides excellent heat distribution and retention. This ensures a constant oil temperature, which is crucial for even and crispy frying. Additionally, the wide pouring rim makes it easy to pour out the oil safely, and the heat-reducing hollow handles ensure safe handling.

Step 2

First, clean the artichokes, halve them, remove the woody leaves, and peel the stems. Halve the lemon. Slice one half into very thin slices and sprinkle with a pinch of salt and sugar. Squeeze the juice from the other half.

Small Italian artichokes

Organic lemon

Each of salt & sugar

Step 3

For the aioli: Peel and finely grate the garlic. In a bowl, mix the egg yolk with a bit of lemon juice. Gradually stir in the oil slowly until a creamy consistency is achieved. Add the chopped garlic and paprika powder and mix well. Season with salt and pepper if needed.

Garlic

Egg yolk

A little lemon juice

ml Neutral vegetable oil

tsp. Smoked paprika powder

Salt & pepper as required

Step 4

Heat the frying oil to 170°C. Salt the artichokes and fry them until crispy. Then drain well. Finally, arrange the artichokes on plates, serve with aioli, dust with some smoked paprika powder, and garnish with lemon slices.

ml Frying oil

tsp. Smoked paprika powder

Lemon slices